Chicken Marsala

4.7 from 3 reviews

A delicious and elegant dinner that is easy enough to make on a weeknight. The key is to use a nice marsala wine (not what you find at the supermarket). Trader Joes has one that I recommend.




  1. Begin by slicing the chicken in half lengthwise and flatten between 2 pieces of wax paper using a rolling pin or meat mallet. The purpose isn’t to make them as flat as a pancake, but rather the same thickness so they will cook evenly
  2. Put the flour in a shallow bowl and season with salt and pepper. Coat the chicken in the flour shaking off any excess
  3. Heat 2 Tbsp oil in a pan over medium/high heat. You don’t want the pan smoking but you do want to create some heat. Add the butter and when it stops foaming, add your chicken. You should be able to comfortably fit 3-4 pieces in the pan. You may have to do it in batches depending on how much chicken you have
  4. Cook the chicken for 3 min per side and set it on a plate. Keep it warm by covering it with foil while you cook the remaining chicken
  5. Add 1 Tbsp butter to the pan and add the mushrooms. Cook until they release their liquid, approx 5 minutes
  6. Add the marsala wine and lemon juice, picking up any brown bits on the bottom of the pan. Cook until it is reduced by half
  7. Lower the heat to med and add the cream. Stir constantly until reduced and glossy
  8. Return the chicken to the pan to finish cooking (if necessary).
  9. Taste for seasoning and serve with mashed potatoes, egg noodles or rice and a veggie


All nutritional information is approximate

Calories 437; Fat 30 gr; Cholesterol 147 mg; Sodium 180 mg; Carbs 6.8 gr; Fiber .6 gr; Sugar 1.2 gr; Protein 33 gr