Recipe: Chicken Marsala

Pop open a bottle of Marsala wine and make a classic Italian-American dish that everybody loves.


Hello, my readers! Today I’m going to teach you how to prepare a simple but classic dish, Chicken Marsala. It’s quite delicious, and you can make it in no time at all. Marsala wine is one of the key ingredients; it’s a rich Sicilian wine that’s fortified with brandy and frequently used in Italian cooking. Chicken Marsala is probably the best-known application for this very tasty wine and can be found on many menus in Italian-American restaurants, but my version is much better! You can eat Chicken Marsala just as it is, or you can serve it with your favorite vegetables, pasta or rice. I hope you will try this recipe and enjoy it, down to the last bite! Mangia!



½ c. all-purpose flour
1 tsp. salt
1 tsp. pepper
1 tsp. dried oregano
8 skinless, boneless chicken breast halves
8 tbsp. butter
8 tbsp. olive oil
2 c. fresh mushrooms, sliced
1 c. Marsala wine
6 tbsp. chicken stock
Fresh parsley to garnish



In a shallow dish, mix together the flour, salt, pepper and oregano. Lightly dredge the chicken pieces in the mixture, shaking off any excess. In a large skillet, melt the butter and olive oil over medium heat. Place the chicken breasts in the pan and brown them lightly on both sides. Add the mushrooms, Marsala wine and chicken stock. Cover the skillet and simmer for about 10 minutes, until the chicken is juicy and no longer pink. Garnish with parsley and enjoy!  


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