My Chicken Marsala

Norma DeRemer


I forgot about this great dish until the other day I was looking for something different for dinner and remembered I had this recipe in my recipe box. Took the recipe out and made it for me and my sweetie. I remember the family and friends liking this dish years ago and remembered how good it is.

★★★★★ 2 votes
10 Min
15 Min


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boneless, skinless chicken breast halves
1/4 c
1/4 tsp
1/4 tsp
2 Tbsp
olive or vegetable oil
cloves garlic, finely chopped
1/4 c
fresh parsley, chopped or 1 tablespoon parsley flakes
1 c
(3 ounces) sliced mushrooms
1/2 c
dry marsala wine or chicken broth
hot cooked pasta, if desired

How to Make My Chicken Marsala


  • 1Flatten each chicken breast half to 1/4 in thickness by gently pounding between sheets of plastic wrap.
  • 2Mix flour,salt and pepper and coat chicken with the flour mixture; shake off excess flour.
  • 3Heat oil in a 10 inch skillet over medium high heat.
  • 4Cook garlic and parsley in oil for 5 minutes,stirring frequently.
  • 5Add the chicken to skillet and cook until brown, turning once to brown other side.
  • 6Add mushrooms and wine (or chicken broth) and cook 8 to 10 minutes; turning chicken once until chicken is no longer pink in center.
  • 7Serve with pasta and vegetable. {I used snow peas with buttered/garlic pasta).

Printable Recipe Card

About My Chicken Marsala

Course/Dish: Chicken
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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