Real Recipes From Real Home Cooks ®

classic chicken marsala

(3 ratings)
Blue Ribbon Recipe by
Maggie May Schill
Jacksonville, FL

There is something very special about simple, classic meals. In the last few weeks, I've been really focusing my efforts towards cooking meals using very simple ingredients, with very simple cooking methods, and with very few steps and complexities. I've been really craving good food basically! Not to say that very complicated, or inventive, or even exotic food isn't "good food", but to say when I say "good" what I'm really saying is without any pretense. It's just food, and it is good.

Blue Ribbon Recipe

You don't need to go to your favorite Italian restaurant the next time you want chicken marsala. This is a classic recipe you can make at home. Using cremini mushrooms give this recipe a slight taste difference than other recipes. We felt they were juicier in the sauce. The juices in the dish give the chicken amazing flavor and keep it from drying out. Serve with a side of pasta, or even mashed potatoes, for a hearty and delicious dinner.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 2 serving(s)
prep time 5 Min
cook time 20 Min
method Pan Fry

Ingredients For classic chicken marsala

  • 2
    boneless, skinless chicken breasts, pounded to about 1/4 inch thick
  • 1/4 c
    all-purpose flour
  • 8 oz
    fresh cremini mushrooms, sliced thin
  • 3 Tbsp
  • 3 clove
    garlic, chopped
  • 2 1/2 Tbsp
    olive oil, extra virgin
  • 1/2 c
    Marsala wine
  • 1 Tbsp
    dried basil
  • 1/2 Tbsp
    garlic powder
  • salt and pepper, to taste

How To Make classic chicken marsala

  • Salt and pepper added to the chicken.
    Salt and pepper each chicken breast on both sides.
  • Dredging chicken in the flour.
    On a flat plate, combine well flour, garlic powder, and basil together. Dredge each piece of chicken in seasoned flour. Set them aside.
  • Heating oil in a pan.
    In a large skillet heat your olive oil over medium-high heat.
  • Pan-frying the chicken.
    Once the oil is to a nice sizzling temperature, cook chicken breast through on both sides until chicken is completely cooked through. No more than 5 minutes per side (about).
  • Draining grease from the chicken.
    Remove chicken from pan. Place on a paper towel to drain off excess oil.
  • Chicken covered in foil.
    Cover chicken with foil to keep warm during next steps.
  • Butter added to the pan.
    Lower heat to medium and melt butter in the pan.
  • Mushrooms added to the melted butter.
    Add mushrooms and toss in butter.
  • Continuing to cook the mushrooms.
    Cook for about 2 or 3 minutes in the butter until mushrooms are warm through and buttery, but still not completely tender.
  • Marsala wine added to the pan.
    De-glaze pan with Marsala wine, be sure to scrape the bottom of pan to get up all the loose bits.
  • Garlic added to the pan.
    Add garlic, and cook for about 5 more minutes, allowing the alcohol to cook off and the mushrooms to finish cooking until tender.
  • Smothering chicken with mushrooms.
    Smother cooked chicken with mushroom sauce mix and serve immediately.