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chicken marsala with egg noodles

Chicken Marsala

  • Author: Debi


Chicken Marsala is an Italian/American classic with pan fried thinly sliced chicken breasts topped with sautéed mushrooms in a marsala wine sauce.



For the Chicken:

  • 2 Boneless Skinless Chicken breasts, flattened to even thickness
  • Salt and black pepper, to taste
  • 1/2 Cup Flour, for dredging
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Unsalted Butter

For the Marsala Sauce:

  • 1/2 Cup Marsala wine (dry or sweet, depending on your preference)
  • 1/2 Cup Chicken broth
  • 2 Cups Mushrooms, sliced (cremini or white button mushrooms work well)
  • 1 Shallot, diced
  • 2 Cloves Garlic, minced
  • 2 Tbsp. Fresh Parsley, chopped
  • Salt and black pepper, to taste


  1. Prepare the Chicken:
    • Place each chicken breast between two sheets of plastic wrap or parchment paper.
    • Using a meat mallet or the flat side of a heavy skillet, gently pound the chicken breasts to an even thickness, about 1/2 inch thick.
  2. Dredge the Chicken:
    • In a shallow dish, pour the flour. Add 1/4 teaspoon salt and pepper and stir.
    • Dredge each chicken breast in the flour, shaking off any excess. Ensure the chicken is evenly coated.
  3. Cook the Chicken:
    • In a large skillet or frying pan, heat the olive oil and butter over medium-high heat.
    • Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F.
    • Remove the chicken from the skillet and set it aside on a plate. Cover loosely with foil to keep it warm.
  4. Prepare the Marsala Sauce:
    • In the same skillet, add another Tbsp of oil and butter if needed. Add the shallot, mushrooms and garlic. Sauté until the mushrooms release their liquid and begin to caramelize.
  5. Deglaze the Pan:
    • Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Turn the heat down to a simmer.
    • Allow the sauce to simmer and reduce for about 10-15 minutes or until it thickens slightly.
  6. Finish the Dish:
    • Return the cooked chicken to the skillet with the sauce and simmer for an additional 3-5 minutes.
  7. Serve:
    • Garnish with chopped fresh parsley and serve alongside your favorite sides.


 *Limited period offer.



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