Natural Chicken Marsala

Recently our local grocer had “natural” boneless, skinless chicken breasts on a great sale.  With a tasty, healthy ingredient like this, what new dish could I make?  I immediately thought of Chicken Marsala, chicken breasts drenched in a mushroom, marsala wine sauce!

Chicken marsala, buttered noodles, asparagus

Chicken Marsala, served

I rarely buy meat in the grocery store, getting most of it right from the farm–chicken, pork, lamb, beef–all organic and pastured.  When I consider a new source, I examine the website, talk to the farmer on the phone, then drive out and take a look at their operation.  You can tell from their passion that they put a lot of care into their animals.  And that makes for awesome food, and a healthier planet.

Chicken marsala closeup

Chicken marsala closeup

But chicken has always been a challenge.  Most of the organic farm birds are sold whole, which makes a delicious (and really easy) roast chicken but doesn’t work for some dishes.  Occasionally, a farmer will offer a cut up bird, but I have never seen local, organic, boneless, skinless, chicken breasts. 

Pounding chicken breasts for chicken marsala

Pounding chicken breasts to an even thickness for chicken marsala

Shallots for chicken marsala

Shallots (these are organic)

Once in awhile I go so far as to debone some organic chicken breasts on my own but it isn’t one of my favorite activities. So I knew it was either get better at butchering or make an occasional compromise. 

Sometimes a gal’s just gotta have her Chicken Marsala. 

Chicken Marsala with asparagus and pasta

Chicken Marsala with asparagus and pasta

Chicken Marsala
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
470 calories
17 g
136 g
18 g
48 g
6 g
295 g
114 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 470
Calories from Fat 159
% Daily Value *
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 136mg
Sodium 114mg
Total Carbohydrates 17g
Dietary Fiber 1g
Sugars 2g
Protein 48g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 20 oz chicken breast pieces (2 breast halves, cut in half for 4-5 oz pieces), pounded to 1/4 inch
  2. • 1/2 c flour
  3. • 2 tablespoons extra-virgin olive oil
  4. • 2 tablespoons butter
  5. • 8 ounces mushrooms, sliced
  6. • 1 cup sweet Marsala wine
  7. • 1 clove garlic, finely minced
  8. • 2 tbsp. minced shallots
  9. • 2 tablespoons finely chopped parsley
  10. • 1 T flour
  1. Combine 1/2 cup flour, salt, and pepper in a large shallow dish. Dredge chicken in seasoned flour, tapping off excess; set aside.
  2. Heat a large skillet over medium-high heat until very hot. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and continue heating until cooked through. Remove chicken to a plate and put in 170F oven to stay warm.
  3. Heat 2 tablespoons butter in same skillet. Add garlic and shallots and cook, stirring, for about a minute. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown.
  4. Add wine to skillet, scraping up any brown bits with a wooden spoon. Remove a couple tablespoons of the liquid and combine with 1 T of flour to create a slurry. Add this back to the pan with the parsley and cook until slightly thickened. Pour sauce over chicken. Serve immediately.
Adapted from Martha Stewart
Adapted from Martha Stewart
Art of Natural Living

19 thoughts on “Natural Chicken Marsala

  1. Louise

    Ooooooo Chicken Marsala! Love it. You sure do take the extra steps to make sure you are getting the best, Inger. I commend you:)

    I’m not crazy about the whole chicken cut-up thing either but with time, it does get a bit easier.

    Your Chicken Marsala looks delicious! I’m sure it quenched that craving:) Thanks for sharing, Inger…

    1. Inger Post author

      Thanks Louise. And it’s good to know that the cutting up part may get better over time. I have a number of whole chickens in my stuffed freezers and it just doesn’t feel right (though it does feel easier 😉 ) to keep going out for more.

  2. ivysew

    Hi Inger, I agree with you. I also go for farm free range chicken if not organic. It’s always healthier and tastier too! Wow, I do love your chicken marsala, looks so good and irresistible! This is sure finger licking good!!! You have a great week ahead and warmest regards 🙂

    1. Inger Post author

      Doesn’t it feel better to know where you food comes from! I don’t know what I’d do without my local farmers.

  3. Claire

    Hi Inger, I always thinks it’s come to something special when we consider the words chicken and vegetarian in the same sentence! It really is remarkable what animals are fed, so it’s great to hear you have found some good sources for your meat

    1. Inger Post author

      Isn’t the food situation terrible sometimes? So nice to be able to grow your own or have someone you trust.

  4. rosita vargas

    Se ve exquisito este plato es la forma màs sana de comer pollo siempre sin piel ,Inger todas mis recetas son con productos100% orgànico,los tengo en mi jardìn y algunos los compro en supermercados especializados por eso me gusta su blog tambièn,abrazos

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