Chicken Marsala

Cyndi Phillips


This is one of my favorite restaurant dishes, so I came up with my own speedy version, that I can make fast after work.


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • 8 oz
    uncooked pasta
  • 4
    chicken breast, boneless
  • 1/4 c
    all purpose flour
  • 1 tsp
    lemon-pepper seasoning
  • 1/2 tsp
  • 2 Tbsp
    olive oil, divided
  • 4 c
    mushrooms, sliced
  • 1 clove
    garlic, minced
  • 1 c
    dry marsala wine

How to Make Chicken Marsala


  1. Cook pasta according to package. Pound chicken with a meat mallet to 1/4 inch thickness. In a large plastic bag mix flour, salt, lemon-pepper. Add chicken, one at a time; close bag and shake to coat.
  2. In a large skillet, heat 1 Tbsp oil over medium heat. Add chicken; cook for 4 to 5 minutes on each side or until it's 165 degree's. Remove and keep warm.
  3. In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5 to 6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.
  4. Drain pasta; serve with chicken mixture.

Printable Recipe Card

About Chicken Marsala

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

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