Menu Enter a recipe name, ingredient, keyword...

Chicken Marsala


Google Ads
Rate this recipe 0/5 (0 Votes)
Chicken Marsala 0 Picture


  • 8 oz uncooked whole wheat or multigrain angel hair pasta
  • 4 boneless skinless chicken breast halves
  • 1/4 cup flour
  • 1 tsp lemon-pepper seasoning
  • 1/2 tsp salt
  • 2 Tbsp olive oil, divided
  • 4 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1 cup dry Marsala wine



Step 1

Cook pasta
Pound chicken with a meat mallet to 1/4 inch thickness
In a large Ziploc bag mix the flour, lemon pepper and salt
Add chicken, one piece at a time, close bag and shake to coat
In a large skillet, heat 1 Tbsp oil over medium heat
Add chicken, cook for 4-5 mins on each side or until no longer pink
Remove, keep warm
In the same skillet, heat remaining oil over medium-high heat
Add mushrooms, cook and stir until tender
Add garlic, cook 1 min longer
Add wine, bring to a boil
Cook 5-6 mins or until liquid is reduced by half, stirring to loosen browned bits from pan
Return chicken to pan, turning to coat with sauce, heat through
Drain pasta, serve with chicken mixture

Review this recipe