Chicken Marsala Recipe

This chicken Marsala recipe is elegant, very easy and delicious. We will be dredging thin chicken breast in a spiced up flour, brown it and then cook it in Marsala.

Marsala is a sweet Italian wine that resembles sherry. In fact, you can substitute Marsala with sherry without a problem.

We will be adding mushrooms to this meal. It is better to use fresh mushrooms as opposed to canned. I like serving this with mashed potatoes or creamy polenta.

Once you are done browning the chicken you will have brown bits in your pan. If they are not burned go ahead and scrape them when making your sauce. This will add delicious flavor to the sauce. However, if they are burned please go ahead and get rid of them because they will ruin your final dish.

Here is what you are going to need for this delicious and easy chicken Marsala recipe:

Serves four
2 skinless, boneless chicken breasts
12 mushrooms, sliced
5 tablespoons unsalted butter
¾ cup flour
¼ teaspoon paprika
1½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
¼ teaspoon cayenne
¾ cup Marsala wine
1 cup chicken stock
1 TBS Olive oil
Salt & Pepper

Rinse and pat dry the chicken breasts. Cut each breast into 3 fillets. Carefully pound the fillets until they are about 1/8th inch thick.

Heat a large skillet and add 2 tablespoons butter and some olive oil.

Mix the flour, paprika, cayenne, garlic, oregano, thyme and cayenne in a bowl. Season with salt and pepper. Dredge the chicken in the flour, shaking off the excess.

Place the chicken in the butter and brown evenly on both sides, about 3 minutes per side. Remove chicken from pan.

Add 2 more tablespoons butter and melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms until
browned on all sides, about 7 to 8 minutes. Scrape the brown bits from the pan while you are browning the mushrooms. Please make sure you have not burned the brown bits. If you they
burned make sure to remove them from the pan and wipe it before you add the extra butter and the mushrooms.

When the mushrooms are nice and golden add the Marsala to the pan. Scrape the bottom of the pan well. Add the chicken stock and mix well.

Return the chicken to the pan and bring the sauce to a soft boil. Reduce the heat and simmer for 5 minutes. Add 1 more tablespoon butter and season with salt & pepper.

Serve the chicken with mashed potatoes, or steamed baby potatoes or creamy polenta. Enjoy!

CALORIES 411.09; FAT 21.09 grs (sat 10.32; mono 7.12; poly 1.52); PROTEIN 28.65 grs ; FIBER 1.27 grs; CARBS 23.00 grs; CHOLESTEROL 113.67 mg; IRON 1.92 mg; SODIUM 1007.84 mg; CALCIUM 49.22 mg

Print the Chicken Marsala Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • August 18, 2009

    Mary Lucero

    Just want a good chicken marsala recipe

  • August 18, 2009


    This is a great recipe! Go ahead and try it! I think you will be very pleased!

  • August 8, 2010


    I tried this recipe and it was soooooo amazing that my whole family loved it.I had never cooked before and this was the first try as an amateur cook…and I must say what a start! I used chicken stock instead of marsala wine as alcohol is not allowed in our religion but I must say I have become a big fan 🙂 God bless you

  • August 10, 2010


    Thank you Sara! I am so happy this worked out for you! I really appreciate you letting me know. Have a great week!
    Mary Ann

  • July 16, 2012


    I have been making this recipe for a couple of years and never posted a comment. This recipe is great. I make at least once a week. Couple of things I do a little different now, is I combine portabello mushrooms with the white mushrooms if I have them and I had a couple of tablespoons of good quality maple syrup with the broth and Marsala wine. Everybody asks me what I add and they love it…

  • July 17, 2012


    Hi Lynne!
    Thank you so much for the comment! I am so happy to hear this recipe works for you. As for the portabello and maple syrup – YUM! That sounds fantastic! Thanks for sharing. I appreciate it!
    Mary Ann

  • […] Print your recipe here – […]