Chicken Marsala

Chicken Marsala Recipe

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Lora Brinkman


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

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30 Min
45 Min
Stove Top


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

How to Make Chicken Marsala


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