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Quick & Easy Chicken Marsala


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  • 1 McCormick Chicken Marsala packett
  • 1/3 cup flour
  • 6 thinly sliced boneless skinless chicken breast(about 1 1/4 lbs)
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 1 package (08oz) sliced mushrooms
  • 1/2 cup chicken broth
  • 3/4 cup Marsala wine


Servings 6
Preparation time 10mins
Cooking time 30mins


Step 1

Mix flour, minced garlic, marjoram, minced onions, salt and pepper in shallow dish. Reserve 1 tbsp. flour mixture. Coat chicken with remaining flour mixture.

Heat 2 tbsp of the butter and oil in large nonstick skillet on medium-high heat.Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir 5 minutes or until tender.

Mix brooth and reserve flour mixture. Add to skillet along with wine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir remaing 1 tbsp butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.


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