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No-Fuss Chicken Marsala


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Rate this recipe 4.5/5 (11 Votes)


  • 2 skinless, boneless, chicken breasts
  • 1/4 cup all purpose flour or corn starch for gluten-free
  • olive or vegetable oil
  • 8 ounces container of mushroom, sliced and cleaned
  • 2 tablespoons butter
  • 1/2 cup sweet Marsala wine
  • 1/4 cup chicken stock
  • Optional: 2 tablespoons heavy cream or just milk
  • Garnish with chopped parsley or oregano



Step 1

Place some flour or corn starch on a plate and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot cook each piece of chicken for 3-4 minutes on each side until they are golden brown . Remove chicken and place them on a serving plate & cover with foil. discard the remaining oil.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes . Add Marsala wine,milk, and chicken stock allowing the liquid to reduce slightly - approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

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