Chicken Marsala


This Chicken Marsala doesn’t use any Marsala wine, so isn’t the traditional Marsala sauce, but it is just as delicious.  The chicken is lightly floured and panned fried so there is a little bit of a crunch with a whole lot of gravy.

This recipe would be good with a glass of creamy Chardonnay or a light and young red wine with a little bit of spice like a Pinot Noir.


Prep Time: 15 mins

Cook Time: 30 mins

Serves: 2


  • 2 chicken breast
  • 2 cups of crimini mushroom, sliced
  • 1 cup of chicken broth
  • 1/2 onion, diced
  • 1/2 cup of all purpose flour
  • 2 tbsp butter
  • 2 tbsp olive onion
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp thyme
  • 1 tsp basil


  1. Place the chicken breast on a flat surface and slice the chicken breast from the side
  2. Season the chicken breast with salt, pepper, garlic powder, onion powder, thyme, and basil.
  3. Place the flour in a dish and dredge the chicken in the flour, shake off any excess flour


  1. Add olive oil into a medium size pan and heat over medium-high heat
  2. When the oil is hot, add the chicken breast, cook for 3 mins on each side until golden brown, set aside the chicken
  3. In the same pan as you cooked the chicken, add butter and onions, cook until onion is browned
  4. Stir in the flour and add the chicken broth
  5. When the chicken broth is boiling, add the crimini mushroom
  6. In a small bowl, add 3 tbsp of flour with 3 tbsp of water and mix, then add the mixture into the pan, stir it in to thicken the sauce
  7. Once the sauce has thickened up, add the chicken back into the pan and cook for another 3 mins


Categories: Chicken, Italian

Tags: , , ,

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