Chicken Marsala

Anita Keane


I love Cooking for others..I got my love for it from My Grandfather Lucian Villardi & My Irish Uncle Andy, showed me the art & Fun Of Cooking...... Both Men were great Influences on it...

life threw me a curve, and Lost my love of cooking.... & Life took another road...& My love of Cooking is back... this was my first meal.. that was not for my children a long time..
I made this for my childhood friend & family, My Heart was filled with joy at the smiles & quietness of those first moments..
The Chinnese word Dim Sum..means " A dot to the Heart"... Perfect..

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4 people
10 Min
20 Min


1/4 c
1/4 tsp
each of salt & dried oregano
1/2 Tbsp
black pepper
chicken breast halves, skinless and boneless, pounded to 1/4 inch thick
4 Tbsp
4 Tbsp
olive oil, extra virgin
1or 2 c
of mushrooms sliced, i like two most people like less, i also change up & use different kinds of mushrooms
1/2 c
marsala wine
1/4 c
cooking sherry


1In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

About Chicken Marsala

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