~ Simple Pleasures Chicken Marsala ~

Cassie *


One of my favorite quick meals to prepare. Cut down chicken preparation by doing ahead and refrigerating until ready to make. Quick yet so tasty!


☆☆☆☆☆ 0 votes
3 - 4
10 Min
20 Min


8 oz
egg noodles - i use pa dutch home style egg noodles
3 - 8 oz
chicken breasts, butterflied and completely cut through. should have 6 even pieces
on a plate for dusting chicken, i don't always use it, such as today, it just thickens the sauce some - up to you
& pepper
2 Tbsp
extra virgin olive oil
1 - 2 Tbsp
1/4 c
butter plus 1 tablespoon
sliced, green onion
8 oz
sliced mushrooms - your favorite
1 clove
garlic minced
1 c
marsala wine


1Butterfly your chicken breasts - cut completely through. Place between plastic wrap or a plastic baggie and pound out with a meat mallet until 1/2 inch thick.
Salt & pepper each side evenly.

Start water for noodles if serving. Prepare as directed.
2In a large skillet, over medium high heat, melt 1 tablespoon butter into 2 tablespoons olive oil. Now add the chicken to the pan and cook about 5 minutes on each side, or until done and should have some coloring. Remove chicken and any dripping to a plate and keep warm.
3Add the water to the hot pan and swirl, add this to the chicken.

Make sure pan is hot and add a little more oil and saute the mushrooms until tender, add 3/4 of the green onions and garlic, cook another minute. Stirring occasionally. ( I sauteed the mushrooms separately as daughter won't eat them. )
4Pour the Marsala into the pan and cook for 1 minute on high. Reduce the heat and add the remaining butter, stirring until melted.
5Return the chicken and drippings back to pan and simmer for 1 - 2 minutes.

Forgot picture
6Plate chicken and pour sauce over top. Sprinkle with remaining onions.

I served 2 pieces of chicken and sauce over noodles or it's also great over garlic mashed potatoes. Salt & pepper if desired. Delicious!

About this Recipe

Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy