Chicken Marsala

Who doesn’t love chicken marsala? I think Americans might likely choose a dish like chicken marsala at one of their favorite Italian/American restaurants, that or chicken parmigiana. So as I was browsing in my local market, I noticed that a nice bottle of marsala was on sale, and a sale that I could not pass up. If you have never tried chicken marsala, or marsala wine in general, it is typically a pretty sweet wine, and when reduced a bit, and cooked with shallots, garlic, and mushrooms, it becomes a real winner at the dinner table.  This recipe is super delicious, is really easy to put together, and is perfect any day of the week.

Chicken Marsala Recipe


  • 4 boneless, skinless chicken breasts
  • 8 oz of button mushrooms, cleaned, quartered
  • 1 cup of all-purpose flour
  • 1 tbsp dry oregano
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1 1/4 cup of marsala cooking wine
  • Juice of 1/2 lemon
  • flat leaf parsley, chopped, for garnish
  • Your favorite pasta, cooked al dente

Begin by taking two sheets of plastic wrap, laying one down, adding a chicken breast, and topping it with the second piece of saran wrap. With the flat side of your meat mallet, pound out the chicken, from the center outwards, until it is about a 1/4 thick. Be careful not to go too thin as you do not want to tear the breast. Repeat this process with the remaining chicken breasts.

Next add your flour, oregano, salt and pepper to a large enough bowl, and mix well.

Preheat your oven to 250 degrees. Heat a large skillet (I like to use cast iron), on medium heat, and add in the butter, and olive oil, and let this melt down, being careful not to burn the butter. Take a breast, and add it to the flour mixture, making sure you lightly coat each side. Repeat the process with the remaining breasts. Once all of the breasts are coated, add a couple to the skillet and fry on each side for about 4 minutes, until you have a light golden brown color. Remove and place in a preheated 250 degree oven until all of the breasts have been cooked, just to keep them warm. Repeat the process with the remaining breasts.

Once all of the chicken is cooked and are in the oven, add the shallots, garlic, and mushrooms, and cook for a few minutes. Next add in the marsala wine to the pan, as well as the lemon juice, making sure you scrape any bits from the bottom of the pan. Cook this on medium to high heat until it reduces into a thicker sauce, roughly 5 more minutes.

To plate, add a bed of pasta onto a plate, add a chicken breast to the top of the pasta, and spoon over the marsala reduction, making sure you get some mushrooms, and shallots. Shower the plate with chopped parsley and garnish with a slice of lemon.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Chicken Marsala”

  1. I think I’m going to try this. I just recently began practicing the art of making pan sauces, so this is right up my alley these days.

    Gorgeous photo, too.

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