Chicken Marsala

Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sweet Marsala wine; 1/2 c. white wine; 1 pkg. mushrooms, sliced; 1 diced medium onion; 1 Tbsp. butter; 1 lb. boneless chicken breast; onion powder; salt and pepper; garlic salt; 1/2 c. oil; flour

Eats Now Editorial Team · 498 kcal · Meat & Poultry

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Chicken Marsala – a delicious recipe with sweet Marsala, white wine, mushrooms, onion, butter, chicken breast. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 c. sweet Marsala wine
1/2 c. white wine
1 pkg. mushrooms, sliced
1 diced medium onion
1 Tbsp. butter
1 lb. boneless chicken breast
onion powder
salt and pepper
garlic salt
1/2 c. oil
flour

1
In skillet, heat oil.
2
Tenderize and dust chicken with flour. Lightly brown chicken on both sides.
3
Remove chicken.
4
Saute onion and mushrooms.
5
Remove excess oil.
6
Add all wine, butter, 1 teaspoon flour, garlic salt, onion powder, salt and pepper (amount varies upon taste).
7
Add chicken and heat on slow simmer for 10 minutes.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2 c. sweet Marsala wine, 1/2 c. white wine, 1 pkg. mushrooms, sliced, 1 diced medium onion, 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.

Quick Info

Servings
4 servings
Calories
498 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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