Classic Chicken Marsala Recipe

Enjoy the rich flavors of tender chicken cooked in a savory Marsala wine sauce in this classic Italian dish.


  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley, for garnish


  1. Begin by seasoning the chicken breasts with salt and pepper on both sides.
  2. Dredge the chicken breasts in the flour, shaking off any excess.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the sliced mushrooms and sauté until they are golden brown and tender, about 5 minutes.
  5. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
  6. Bring the sauce to a simmer and let it cook for 5-7 minutes, or until it has reduced slightly.
  7. Stir in the butter until melted and the sauce has thickened.
  8. Return the chicken breasts to the skillet and coat them in the sauce. Cook for an additional 2-3 minutes, or until heated through.
  9. Serve the chicken Marsala hot, garnished with chopped fresh parsley. Enjoy!

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