Easy Chicken Marsala Recipe

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Easy Chicken Marsala

Sarah Wheeler


I was originally supposed to be making a beef dish but when I opened my beef it didn't smell too good, so I threw this chicken marsala dish together and it was a hit.

★★★★★ 1 vote
25 Min
1 Hr


4 medium
boneless chicken breasts, fileted or pounded thin
4 clove
garlic cloves, minced
1/3 c
marsala wine
2 Tbsp
olive oil
1 can(s)
small can cream of celery soup
1 can(s)
whole milk (use the soup can to measure)
4 c
fresh portabello mushrooms stems removed
ground black pepper to taste


1slice or pound chicken breasts to make them nice and thin.
2heat olive oil in skillet.
3Add chicken and minced garlic to hot skillet, sprinkle each piece of chicken with black pepper and cook until almost done.
4Remove chicken from skillet, leaving garlic and any juices in the skillet.
5Add Marsala wine, cream of celery soup and milk to skillet, whisk to blend, and let simmer for 5 minutes. **For a thicker sauce, I added 2 tablespoons of corn starch**
6Add mushrooms, cover and let cook until mushrooms are tender.
7Add chicken back to pan and let cook another 15 to 20 minutes. Serve over pasta.

About this Recipe

Course/Dish: Chicken, Other Sauces
Regional Style: Italian
Other Tags: Quick & Easy, For Kids
Hashtags: #delicious, #easy, #simple