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Chicken Marsala and Mushrooms


Italian dish
Serve with egg noodles
Use veal as an alternate meat.

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  • 1/3 cup flour
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Marjoram leaves
  • 1 teaspoon Minced Onions
  • 1 teaspoon salt
  • 1/2 teaspoon Ground Black Pepper - coarse
  • 1 teaspoon Basil Leaves
  • 3/4 teaspoon Parsley Flakes - garnish
  • 3 tablespoons of butter, divided
  • 2 tablespoons olive oil
  • 1 package (8 oz) sliced mushrooms
  • 1/2 cup chicken broth
  • 3/4 cup Marsala wine (usually next to the Port)
  • 4-6 boneless skinless chicken breast (no more than 1 inch thick - thinner preferred). Put in plastic bag and pound with a mallet to about 1/2 inch thick.


Servings 4
Preparation time 15mins
Cooking time 45mins


Step 1

Mix flour, minced garlic, marjoram, minced onions, salt and pepper in a shallow dish. Reserve 1 tablespoon flour mixture.

Coat chicken breast with the remaining flour mixture.

Heat 2 tablespoons of the butter and olive oil in a large nonstick skillet on medium-high heat. Cook chicken in batches cooking 3 minutes per side until golden brown. Thicker pieces may take 1-2 minutes per side longer.

Remove chicken from skittet and keep warm. Repeat for remaining batches.

Next add mushrooms to skillet, cook and stir 5 minutes or until tender. (May need to add a little butter.)

Mix broth and the reserved flour mixture. Add to skillet along with the wine. Bring mushroom mixture to a boil, stirring to release browned bits on bottom of the skillet.

Stir in remaining 1 tablespoon butter and Basil - cook 2 minutes or until sauce is slightly thikened.

Spoon sauce over chicken to serve. Sprinkle with Parseley.


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