Chicken Marsala

(from castro15’s recipe box)

Serve with Parmesan Roasted Potatoes

Categories: Meals


  • 4 chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp. olive oil
  • 8 oz. sliced fresh baby Portobello mushrooms
  • 2 garlic cloves, minced
  • 2 tbsp. all-purpose flour
  • 2/3 cup marsala wine
  • 6 tbsp. chicken broth
  • 3 tbsp. unsalted butter, softened
  • 1 tbsp. chopped fresh sage


  1. Place chicken between 2 sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to 1/2-inch thickness. Remove plastic wrap, and sprinkle chicken with salt and pepper.

  2. In a large skillet, heat oil over medium-high heat. Add chicken; cook, turning once, until browned, about 3 minutes per side. Remove from pan.

  3. Reduce heat to medium. Add mushrooms to pan; cook, stirring occasionally, until browned, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in flour; cook for 1 minute, stirring constantly. Whisk in marsala and broth until smooth; stir in butter.

  4. Nestle chicken in sauce in pan; bring to a simmer. Cover and cook until sauce is thickened and chicken is cooked through, about 15 minutes. Stir in sage.

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