Chicken Marsala

Joann W


This dish is quick, easy and so delicious. I serve it with fresh spinach sauteed in garlic and olive oil.


★★★★★ 1 vote

5 Min
25 Min


  • 3
    chicken breasts, boneless and skinless
  • 1 c
    all purpose flour
  • 1/4 tsp
  • 1 Tbsp
    dried basil leaves
  • 1 pkg
    sliced mushrooms (8 oz)
  • 3/4 c
    marsala wine
  • 1/4 c
    red wine, such as cabernet
  • 1/4 c
    extra virgin olive oil
  • 1 Tbsp

How to Make Chicken Marsala


  1. Heat the olive oil and butter in a pan large enough to hold all ingredients.
  2. Cut each chicken breast in half and pound the chicken breasts thin, about 1/2 inch. Cut each in half.
  3. Mix flour, basil leaves and salt and dredge the chicken in the mixture.
  4. Heat oil and butter in the pan and when hot, add the chicken and brown on both sides.
  5. Add mushrooms and cook until they are tender and golden, about 3 minutes.
  6. Add both wines and cook until the sauce thickens a bit and the chicken is cooked through, about 10 minutes.

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