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Chicken Marsala

Servings 4 people


  • 2 large boneless, skinless chicken breasts
  • salt and pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 lb. sliced mushrooms (approximately 4 cups)
  • 2 Tbsp. butter
  • 1/2 cup sweet Marsala wine
  • 1/4 cup sherry or dry white wine
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup chopped parsley


  • Carefully cut each chicken breast lengthwise into two pieces.
  • Place the chicken between two pieces of plastic wrap or parchment paper and pound each one with a mallet or meat tenderizer until the pieces are approximately 1/4 inch thick.
  • Place the flour in a shallow pan. Season the chicken with salt and pepper and then dredge it in the flour to coat well.
  • In a large sauté pan, heat the vegetable oil over medium high heat.
  • When the oil is hot, add the chicken and cook until it is fully cooked and golden brown – about 3 to 4 minutes per side.
  • Remove the chicken to a platter and cover with foil to keep warm.
  • Wipe the excess oil out of the pan with paper towels.
  • Reduce the heat to medium and add the butter. When the butter is melted, add the sliced mushrooms and sauté them for 2 to 3 minutes.
  • Season the mushrooms with salt and pepper, then add the marsala, sherry, cream and chicken stock.
  • Bring the sauce to a boil and let it reduce for about 3 minutes. Taste and add more salt and pepper if needed.
  • Pour the mushrooms and sauce over the chicken.
  • Garnish with chopped parsley and serve.