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Chicken With Mushroom Marsala Sauce


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  • 4 boneless skinless chicken breast halves - (abt 6 oz ea)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 cup flour
  • 4 tablespoons olive oil divided
  • 1 pound mixed fresh white and crimini mushrooms cleaned, trimmed, and sliced - (abt 5 cups)
  • 1/2 cup chopped onion
  • 1 cup Marsala wine (or other red wine)
  • 1 cup chicken broth


Servings 4


Step 1

Season chicken breasts with salt and pepper; lightly coat both sides with flour. In large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chicken; cook until golden, about 2 minutes on each side. Transfer to plate.

Reduce heat to medium. Add remaining 2 tablespoon oil to skillet. Add mushrooms and onion; cook and stir until tender, about 5 minutes. Stir in Marsala and chicken broth. Return chicken breasts to pan; simmer, covered, until no pink remains in center, 10 to 12 minutes.

Serve with cooked pasta, if desired.

This recipe yields 4 servings.

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