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Chicken Marsala

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chicken marsala Chicken MarsalaWe don’t eat chicken very often because my husband much prefers red meat, but I’m always looking for ways to cook chicken that all of us will like. I had Chicken Marsala at a restaurant in college (took me that long to try it!) and loved it. I decided to create an easy at home version, and this recipe was born. This Chicken Marsala recipe is an easy and healthy take on this classic dish. It also makes great leftovers and can be packed for lunches and snacks. This meal also comes together quickly for a fast on-the-go meal. Even my kids love this recipe and I love that it is easy and fast to prepare and only creates one pan to clean!

Chicken Marsala
 
chicken marsala Chicken Marsala
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Delicious browned chicken in a marsala mushroom reduction.
Author:
Recipe type: Main
Serves: 4

Ingredients
  • 4 Chicken Breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon each salt and pepper
  • 4 tablespoons butter, coconut oil, or tallow
  • 1 small package of button mushrooms
  • ¼ cup marsala wine

Instructions
  1. Melt oil/fat in a large skillet that has a lid. Cut chicken in half lengthwise to make it thinner and season with spices. Fry the chicken in the skillet for 2-3 minutes per side until starting to brown (may have to do a few at a time depending on the size of your skillet.
  2. Remove chicken and add sliced mushrooms. Pour wine into skillet to de-glaze pan and stir with mushrooms for 1 minute to let alcohol cook off.
  3. Return chicken to pan, cover with lid and reduce heat to a simmer. Continue cooking, covered, on low heat for 10-15 minutes until chicken is cooked.
  4. Serve immediately and enjoy. I often serve with a summer salad or steamed broccoli.

Do you make Chicken Marsala? What is your best chicken recipe? Share below!

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Filed Under: Poultry, Recipes

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  • http://jeanetteflaaterud.com/ Jeanette

    Oh, I’m bookmarking this. Thank you! :)

  • http://www.facebook.com/people/Noor-Saadeh/1487324224 Noor Saadeh

    Any suggestions to substitute for the wine?  Would garam masala work or is that another animal?!

  • http://wellnessmama.com Wellness Mama

    You can actually sub white grape juice…

  • Lee

    This website looks like something I will read and use regularly.  

    A lot of my greens I use in smoothies.  I am dehydrating my greens to use in my smoothies during winter months here in Alberta, Canada.  Has anyone been doing the same thing?

  • http://londonolympic.stadiumhotelguide.com/ stadiumhotelguide

    Oh, I must try this – making my mouth water – sounds delicious!!!

  • Victoria J Mecham

     When I used to have smoothies – every day for breakfast – I always used fresh spinach and carrots because their taste could be easily hidden by a half banana (not my favorite fruit, but good in smoothies). Also used berries blue, black, straw, logan, etc.

  • http://8littlearrows.wordpress.com/ Colleen

    I am assuming you don’t use a microwave, but how do you heat this up as leftovers?

  • http://wellnessmama.com Wellness Mama

    I always re-heat in the oven in a glass container or just eat cold.

  • Rachel Passini

    Where did you get the Marsala wine? Any specific brand? I can never find any around my area!

  • http://wellnessmama.com Wellness Mama

    Our wine and liquor store had it, but you could use any similar wine. There is one organic one here but I can’t remember the name.

  • Magswag

    Wow! This recipe was delish. I made it with the sweet potato casserole recipe you also provided and I dont really like mushrooms but this maybe the only way I’ll eat them. I made mine with chicken wings because the chicken breast I had was frozen. I browned the meat in the oven rather than frying since it’ll be difficult frying the wings with so little oil, it turned out great.

  • Emily

    This was delicious! I love love love marsala, and this is an easy recipe to get the flavor that I love. However, there was too much pepper. I like spicy food, and this was too much for me. I would reduce it to 1/4 or 1/2 tsp. I also like more sauce with my chicken, so I used 1-1/2 C of marsala wine. I let it boil down for a few minutes before adding the mushrooms. After the 15 mins of cooking in step 3, I removed the chicken and whisked in 3 T flour. Then, I brought it back to a boil for a couple of minutes to help thicken the sauce. I spooned it over the chicken, and I was in heaven! Mmmmmm. Thanks for sharing this!