Chicken Marsala
Tender browned chicken breast in a mushroom wine sauce, Chicken Marsala is an easy entree that’s company worthy! Serve with pasta & a vegetable. 
I hadn’t made Chicken Marsala in years when my Sunday blogging group decided to cook with wine. But when I tried my old recipe, it wasn’t what I remembered. The wine was too “in your face” and my tasters were taken aback. So I knew I needed to update it.
Which led me to some research. I found that many recipes also added large amounts of chicken broth and cream. Alas, when I tried this, the Chicken Marsala lost the big wine kick but began to approach chicken with gravy. No, not my goal. 
I tried one more time, toning down the original just a little. And yes, third time’s the charm! Tender browned chicken breast in a wine forward mushroom sauce with both flavor and subtlety. And I’m pretty sure this won’t drop off the menu this time!
Here’s to persistence!
Step by Step Directions
This dish packs a lot of flavor into a simple recipe!
To start, you slice the chicken breast halves in half to make thin cutlets.
Pound the cutlets to tenderize then and create an even thickness
Flour the chicken
then cook in oil and keep warm while you make the sauce
Sautee the garlic, shallots and mushrooms
Add wine and broth then thicken
Return the chicken and serve with pasta and a vegetable if desired
How easy is that!
Tips and Notes
You can make this dish with or without pasta but the way the silky sauce clings to fettuccini or egg noodles, it’s really a treat. 4 ounces of pasta is probably about right as a side. I’m not a huge pasta eater (all those carbs!) but I can’t resist it here!
Whenever I need a smaller quantity of chicken broth, I use Better than Bouillon. It tastes good, comes in an organic version and means I don’t have a gazillion little containers of leftover chicken broth in the freezer. It’s also great for adding flavor to stir-fried veggies and other dishes.
The sauce has a bit of a gloss, facilitated by using cornstarch as a thickener. Tapioca flour would be my second choice and flour will work but make it a little cloudier.
Chicken Marsala
Ingredients
- 20 oz chicken breast pieces 2 breast halves, cut in half for 4-5 oz pieces, pounded to 1/4 inch
- 1/2 c flour
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 3/4 cup sweet Marsala wine
- 1/4 cup chicken stock
- 1 clove garlic finely minced
- 2 shallots minced
- 2 tablespoons finely chopped parsley
- 1 Tablespoon cornstarch
Instructions
- Combine 1/2 cup flour, salt, and pepper in a large shallow dish. Dredge chicken in seasoned flour, tapping off excess; set aside.
- 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.
- 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.
- Add wine to skillet, scraping up any brown bits with a wooden spoon. Whisk cornstarch into broth to create a slurry. Add this back to the pan with the parsley and cook until slightly thickened. Pour sauce over chicken. Serve immediately.
Nutrition
More Great Recipes with Wine:
- Chicken and Mushrooms in a Garlic Wine Sauce from Hezzi-D’s Books and Cooks
- Chicken Marsala from Art of Natural Living
- Sangria Popsicles from Books n’ Cooks
- Tuscan Meat Ragu from That Recipe
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I haven’t had Chicken Marsala in ages. Now I’m carving it. This looks fantastic! I’m glad your tweaking paid off!
Chicken Marsala is such a great dish — pretty easy to prepare, looks nice on the plate, tastes great on the tongue. Like you, it’s been quite a long time since I’ve made this. Looking at yours, I’m itching to again! Nice recipe — thanks.
Isn’t it great to revisit a fine old classic John!
I love chicken or veal Marsala, easy to prepare and oh so good. Yours looks terrific.
Thanks Karen! Even faster if you aren’t taking blog photos 🙂 !
There’s something about a great marsala over pasta. It feels fancy but is easy to make. Putting this on the menu soon
I was so happy I revisited this!
Sounds delicious. I’ll have to try it.
This will definitely be a regular for us!
Me encanta esta receta es muy sabrosa y la cebolla morada le va muy bien,gracias por su comentario,abrazos.
I haven’t had Chicken Marsala in ages, and I love it too. That’s a compromise worth making!
I am so happy I finally got around to making it Beth.
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
Isn’t it nice having good food options!
I love Chicken Marsala…it is one of my favorites! Yours looks wonderfully delicious!
Thanks Kathy. I just kept saying to myself, “What took you so long!”
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
Isn’t the food situation terrible sometimes? So nice to be able to grow your own or have someone you trust.
I love this recipe!look.awesome!”
Thanks Gloria!
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 🙂
Doesn’t it feel better to know where you food comes from! I don’t know what I’d do without my local farmers.
Chicken Marsala is often made at our house so I think this recipe would be perfect 🙂
Delicious photos, my brother and daddy will love it!
Cheers
Choc Chip Uru
I hadn’t had it in years. Good to hear that other people have been smarter about that than me!
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…
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.