Chicken Marsala By Noreen

Nor Mac


I've been making Chicken Marsala for years. We love this dish in my family.The buttery flavor mixed with the Marsala wine,and mushroom is a very distinctive flavor. I love cooking,and baking Italian dishes.Enjoy all!!


★★★★☆ 21 votes

10 Min
30 Min
Stove Top


  • 2- 21/2 lb
    fresh chicken cutlets skinless and unbreaded cut in half
  • 1/4 tsp
  • ·
    6-8 turns black pepper grinder
  • 1/2 Tbsp
    garlic powder
  • 1 Tbsp
  • 1 Tbsp
  • 1 tsp
  • 1 1/4 c
  • 7 Tbsp
    butter divided
  • 1/4 c
    olive oil
  • 16 oz
    baby bella sliced mushrooms,or shitake mushrooms
  • 1 c
    chicken broth i use college inn
  • 1 1/2 c
    marsala wine. i use cribari cellars. use any brand
  • ·
    salt and pepper to taste
  • 1/2 tsp
    basil for step 6

How to Make Chicken Marsala By Noreen


  1. Pound chicken to about 1/4 inch thick,and cut in to 2-3 inch pieces.
    Combine all of the dried herbs,salt,peeper etc. with the flour.
  2. Dredge the chicken pieces in the seasoned flour ,and coat on both sides.
  3. Heat up 4 tablespoons of butter and the olive oil in a large fry pan. Heat on medium high.Stir the oil and butter together to combine.
  4. Brown chicken in the oil/butter mixture until it is almost cooked through.,and slightly browned. Remove to a plate for a few minutes.
  5. In the pan drippings melt 3 tablespoons of butter,and brown the mushrooms. Add the Marsala wine in and stir. Heat to boiling .Cook until the wine reduces. Uou will start to smell the Marsala. This should take about 3-5 minutes.
  6. Add the Chicken broth to mushroom wine mixture. Season with some salt and pepper.Add the chicken back in to the pan and simmer covered for a little bit. You will see the sauce thickening some what. Season again with salt,pepper,and dried basil to taste.
  7. Serve alone or over tpasta. if desired.,Add a little Parmesan cheese if desired as well. Eat and enjoy..

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About Chicken Marsala By Noreen

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