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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  • 4
    boneless, skinless chicken breast halves
  • 1/4 c
  • 1/4 tsp
  • 1/4 tsp
  • 2 Tbsp
    olive or vegetable oil
  • 2
    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


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