Chicken Marasala

Pat Duran


This so good and easy to make . The sauce is super tasty, so good that we like sopping the sauce up with fresh bread and butter. The sauce will be great with others meats and seafood too.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 6-9 slice
    chicken tenders,rinsed
  • 1/3 c
    all purpose flour
  • 1 Tbsp
    creole seasoning
  • 2 Tbsp
    olive oil
  • 4 Tbsp
    margarine or butter
  • 2 1/2 c
    sliced mushrooms
  • 1 1/2 c
    marasala cooking wine
  • 2 c
    chicken broth
  • ·
    salt and pepper
  • 1 lb
    box of bow tie pasta (fanfalle)

How to Make Chicken Marasala


  1. Combine the flour and creole seasoning in a shallow pan. Dredge the chicken pieces in the seasoned flour mixture, shaking off the excess flour.
    Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken pieces until golden brown on both sidees, about 3 minutes each side.(but not cooked all the way) Transfer chicken to a plate ;set aside.
  2. Add another Tablespoon of margarine to the pan and add the mushrooms. Cook stirring until they are golden brown on both sides.
    Now add the the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  3. When the wine has reduced by half, add the chicken broth and cook for 5 minutes or until the sauce has thickened slightly. ( add a little sifted flour if needed to thicken sauce)
    Lower heat to medium and return the chicken pieces to the pan and continue to cook until the sauce has thickened,about 8 minutes.
  4. While chicken is cooking in step 3 ;cook your noodles aldente. Drain and butter noodles. Serve with the sauce and chicken on top. Salt and pepper to taste. Enjoy!

Printable Recipe Card

About Chicken Marasala

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

Show 3 Comments & Reviews

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