Chicken Marsala Recipe

Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless breast halves(about 1 lb (.5 kg). total); 1/4 cup (60 ml) all purpose flour; 1/4 tsp (1 ml). marjoram crushed; 1/8 tsp (1 ml). salt; 1 cup (225 ml) sliced fresh mushrooms; 2 tbsp (30 ml) sliced green onion; 3 tbsp (45 ml) margarine or butter; 1/4 cup (60 ml) chicken broth; 1/4 cup (60 ml) dry Marsala or dry Sherry (I prefer the Sherry!); snipped fresh parsley (optional)

Servings: persons

1
Rinse chicken, pat dry.
2
Place each breast between 2 pieces of plastic wrap.
3
Pound lightly to 1/8 inch thickness.
4
Remove plastic wrap.
5
Stir together flour, majoram, salt and 1/8 tsp (1 ml).
6
pepper.
7
Lightly press chicken pieces into flour mixture on both sides;shake off excess.
8
In a large skillet cook mushrooms and green onion in 1 tbsp (15 ml) margarine until tender; remove from skillet.
9
In the same skillet cook chicken pieces in remaining margarine over medium heat for 4 minutes,turning to brown evenly.
10
Remove skillet from heat.
11
Return mushrooms and green onion to skillet.
12
Carefully add broth and marsala (sherry).
13
Cook, uncovered, for 2 to 3 minutes or till mushroom mixture thickens slightly, stirring occasionally.
14
Transfer chicken to a serving platter.
15
Spoon mushroom mixture over chicken.
16
If desired sprinkle with parsley.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 skinless, boneless breast halves(about 1 lb (.5 kg). total), 1/4 cup (60 ml) all purpose flour, 1/4 tsp (1 ml). marjoram crushed, 1/8 tsp (1 ml). salt, and more.

Yes, Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions