Martha Stewart's Chicken Marsala Recipe

Martha Stewart's  Chicken Marsala Recipe

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Elizabeth Hatfield


Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian dish that's quick and easy to prepare. Martha calls it a "quick cook." And don't forget the mushrooms!

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25 Min
30 Min


3/4 c
all purpose flour
2 Tbsp
salt, course
1/2 tsp
black pepper, freshy ground
chicken breast, boneless skinless halves (about 5 ounces each), butterflied
3 Tbsp
olive oil, extra virgin
2 Tbsp
butter, unsalted
10 oz
mushrooms, fresh sliced
2 c
sweet marsala wine
1 clove
garlic, finely minced
3 Tbsp
freshly squeezed lemon juice (of 1 lemon)
2 Tbsp
butter, unsalted
2 Tbsp
parsley, italian chopped parsley

How to Make Martha Stewart's Chicken Marsala Recipe


  • 1Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm
  • 2Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
  • 3Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Printable Recipe Card

About Martha Stewart's Chicken Marsala Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian