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Peppered Chicken in Marsala Sauce


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Peppered Chicken in Marsala Sauce 1 Picture


  • 6 chicken breast halves (about 3 1/2 pounds total)
  • 2 teaspoons olive oil or cooking oil
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups reduced-sodium chicken broth
  • 1/4 cup dry Marsala
  • Coarsely ground black pepper (optional)


Adapted from


Step 1

1. Preheat oven to 425 degrees F. Skin chicken. Brush chicken with oil; sprinkle the 1 teaspoon pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15101-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170 degrees F).

2. Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot butter until tender. Stir in flour and 1/4 teaspoon salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Pass sauce with chicken. If desired, sprinkle with additional pepper.


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