Easy Chicken Marsala

This in one of my favorite Italian dishes. I use to think it was so hard to make

because it is so good, until I made it for the first time and realized it is deceiving, it is so easy!

If you don't have Marsala, you can use cooking sherry, which is usually by the vinegars and olive oils at your grocery store. Marsala is a type of wine that is usually at any liquor store, it tastes better, but either will do.

I like to serve this over Whole Wheat Angel Hair Pasta or Spaghetti Squash. Most serve it with Fettuccine, Mashed Potatoes, or rice. I would love to hear any comments or suggestions. Enjoy!

Total Servings: 4 Total Cost: $4.75

4 Chicken Breasts
8oz Package of Mushrooms
3/4 Cup Marsala Wine or Cooking Sherry
1/4 Cup Flour
1/4 tsp Black pepper
1/2 tsp Basil
2 Tbsp Butter
3 Tbsp Extra Virgin Olive Oil
2 Scallions-optional

  • Pound out chicken breast until they are very thin (I put them between plastic wrap to do this)
  • Slice your mushrooms
  • Mix together on a plate your flour, pepper, and basil
  • In a skillet heat your butter and olive oil on medium heat
  • Dredge your chicken breasts in the flour mixture, shaking off excess
  • Place chicken into skillet, cook approximately 2-3 minutes on each side until slightly brown
  • Add your mushrooms and scallions to the pan, stir to lightly saute them approx 2 minutes
  • Add Marsala wine to the pan
  • Scrape with spatula any sediment on the bottom to get the flour and herbs into the sauce
  • Cover and simmer for 10 minutes on low medium heat
  • To make it a little prettier, you can serve with some fresh diced parsley on top


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