Chicken Marsala

Chicken Marsala

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Lora Brinkman


Serve over noodles, potatoes, or rice. I use wide egg noodles.


☆☆☆☆☆ 0 votes

30 Min
45 Min
Stove Top


  • 4 large
    chicken breasts; pound thin
  • 4 Tbsp
    olive oil
  • 2 clove
    garlic, crushed
  • 2
    portabello mushrooms, sliced
  • 12
    shitake mushrooms
  • 4 Tbsp
  • ·
    flour for dredging
  • ·
    pepper to taste
  • ·
    capers, to taste
  • 2
    handfuls baby spinach, sliced
  • 1 3/4 can(s)
    marsala wine

How to Make Chicken Marsala


  1. Season flour with salt and pepper. Coat chicken, brown in olive oil.
  2. Remove chicken, but cover to keep warm.
  3. Add more oil and add garlic for 1 minute and remove (if you are using the canned diced garlic, just leave it.
  4. Add mushrooms. Cook until tender 8-10 minutes.
  5. Add capers and marsala wine. Turn up the heat and reduce sauce until it starts to thicken.
  6. Add butter in chopped pieces.
  7. Add chicken to reheat.
  8. Add spinach on top.
  9. Cover and simmer 10-30 minutes. Longer the better the flavor.

Printable Recipe Card

About Chicken Marsala

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

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