Chicken Marsala (Martha Stewart)

Chicken Marsala (Martha Stewart)

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  • Prep Time


  • Total Time


  • Servings



  • 2

    TBLSP flour

  • 4

    Boneless skinless chicken breasts

  • 1

    TBLSP olive oil

  • 10

    ounces cremini mushrooms thinly sliced

  • 1

    shallot minced

  • 1

    TBLSP finely chopped fresh sage

  • ½

    cup sweet Marsala wine

  • ¼

    cup heavy cream

  • 1

    TBLSP butter


Place flour in bowl, season with salt and pepper. Dredge chicken in flour. In large skillet heat oil over med heat and add chicken, cook 8-10 minutes per side. Transfer to plate cover with foil. Add musrooms, shallot and 1/4 cup water to skillet. Season with salt and pepper. Cook until mushrooms are tender (3-5 min). Add wine and cream simmer over medium heat (3-5 min.). Remove from heat and stir in butter. Top chicken with mushroom sauce and garnish with sage.


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