read_connect(); //$GLOBALS[ezoic_db]->read->query("use 17things"); ?>

Does anyone have a good Chicken Marsala recipe?

I found a bottle of Marsala cooking wine on clearance and bought it. Now I just need a recipe. Much Thanks!
I dont know how to pick a favorite answer, but the first one sounds good to me. Thank you all for your answers!

Related Items

5 Responses to “Does anyone have a good Chicken Marsala recipe?”

  1. Lana said :

    Chicken Marsala is SO GOOD. I think it is best made with regular Marsala wine, from the wine section. But cooking wine should be OK too.

    This is my recipe:

    4 chicken breasts
    1 cup seasoned flour (season with s&p, parsley, garlic salt, etc.)
    *Reserve 1 tablespoon
    2 garlic cloves, chopped
    2 tablespoons olive oil
    2 tablespoons butter
    1 cup marsala wine
    1/2 cup heavy cream
    Variety of mushrooms, sliced
    1 can chicken stock

    Chopped parsley (optional)

    Dredge chicken breasts in flour and brown in a skillet on both sides. You do not have to worry about cooking all of the way through. Once brown, move to the oven at 300 degrees.
    In the same pan, add butter, garlic, and melt over low-medium heat.
    Sprinkle in the 1 tablespoon of flour and cook for another minute or two, stirring.
    Once the flour has had a chance to cook for a minute, add in the sliced mushrooms and stir around.
    Pour in the wine and stir fully.
    Replace the chicken breasts into the pan of wine sauce.
    Cover the chicken with the sauce and let simmer for about 5 mins.
    The sauce will thicken.
    Add in 1 can chicken stock and stir to combine.
    Let simmer on low-medium heat for about 10 minutes.
    At the very end, stir in the heavy cream and stir.

    Serve over pasta and top with chopped flat leaf parsley.

  2. shannonmom said :
  3. saratha m said :


    * 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
    * All-purpose flour, for dredging
    * Kosher salt and freshly ground black pepper
    * 1/4 cup extra-virgin olive oil
    * 4 ounces prosciutto, thinly sliced
    * 8 ounces crimini or porcini mushrooms, stemmed and halved
    * 1/2 cup sweet Marsala wine
    * 1/2 cup chicken stock
    * 2 tablespoon unsalted butter
    * 1/4 cup chopped flat-leaf parsley


    Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

    Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

    Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

  4. Janvie ♥ said :

    *Olive Garden Stuffed Chicken Marsala

    *Low Calorie Chicken Marsala
    2 teaspoons olive oil
    4 4 ounce think sliced skinless boneless chicken breasts
    1/2 tsp salt
    1/2 tsp coarsely ground black pepper
    2 cups cliced mushrooms
    1/4 cup Marsala Wine
    1/4 cup reduced sodium chicken brother
    1 tablespoon chopped fresh parsley
    Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and saute until cooked through, about three minutes on each side. Transfer the chicken to a platter and cover to keep war.
    Add the mushrooms to the skillet; suate until browned, about three minutes. Sprinkle the mushrooms with the flour, stirring to blend. Add the wine and brother; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about three minutes longer. Stir in the parsley. spoon the mushroom mixture over the chicken.

    *Olive Garden’s Chicken Marsala
    4 boneless skinless chicken breast halves — pounded 1/4″ thick
    1/4 cup Wondra flour
    1/2 teaspoon salt
    1/8 teaspoon freshly-ground black pepper
    1/2 teaspoon oregano
    4 tablespoons oil
    4 tablespoons butter or margarine
    1 cup sliced fresh mushrooms
    1/2 cup Marsala wine
    Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

    *Authentic Chicken Marsala
    1/4 cup flour
    1/4 tsp salt
    1/8 tsp freshly ground, black pepper
    1/2 teaspoon dried oregano
    4 chicken breasts, boned, skinless
    4 Tbsp olive oil
    1/2 cup Marsala wine
    1 cup sliced mushrooms
    1/2 cup chicken stock (or 1/4 cup cooking sherry)
    1/2 lemon
    Mix together the flour, salt, oregano, and pepper.Pound the chicken breasts gently (with the flat side of your meat mallet).Roll the chicken in this until well coated.
    On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate. (An option is to keep the chicken int he microwave at 10% power for five minutes.)Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 10 minutes. (If you cooked the chicken in two batches, put all the chicken back in the skillet before you add the Marsala.).Add in chicken and cook covered another 10 minutes.

    ENJOY 🙂

  5. Best Indian college said :

    try and search for recipe at


[newtagclound int=0]


Recent Comments

Recent Posts