Tuesday, March 31, 2009

Chicken Marsala

You don't need to go to a restaurant to get Chicken Marsala. You can make it right at home, it's easier than you think.

1/3 cup flour
1/2 tsp salt
1 tsp pepper
6 boneless thinly sliced chicken breasts (1 ½ pounds)
2 Tbsp olive oil
4 Tbsp butter, divided
sliced Baby Bella mushrooms (8 ounce package from the store)
1/2 tsp dried oregano
3/4 cup marsala or slightly sweet white wine
1 Tbsp lemon juice
handful fresh Italian parsley, chopped

Mix flour, salt and pepper in a shallow dish. Lightly coat the chicken with the mixture.

Heat the olive oil with 2 tablespoons of the butter in large nonstick skillet over medium-high heat. Add 3 pieces of chicken. Cook about 5 minutes, turning once, or until lightly browned and fully cooked in the center. Remove the chicken from the skillet; keep warm by covering with a piece of foil. Repeat with remaining chicken.

Return the skillet to the burner and add another Tbsp of butter. Once the butter melts, add the mushrooms and oregano; cook until mushrooms are softened, about 4-5 minutes. Stir in marsala wine and lemon juice to the pan. Bring to a boil, scraping up brown bits from the bottom of the pan. Stir in the remaining 1 tablespoon butter and cook for 2 minutes. Add the parsley and remove from heat. Spoon sauce over chicken and serve.

Tip: Buy already washed and sliced mushrooms from the store to save time. If you can't find, buy whole ones. When cleaning mushrooms, don't rinse right under the water or soak. Mushrooms absorb a lot of water and can become tough. Just lightly wipe with a damp towel.


  1. I made this last night! It came out pretty good, I think the mushrooms I had were a little bitter, and my chicken wasn't thin enough but overall not too bad! Chad was impressed! Thanks for the recipe!

  2. Awesome, Jeanne! Sometimes it takes a couple times making a dish to get it down. I'm so glad I could help.