Chicken Marsala with Mushrooms Recipe

Chicken Marsala is an Italian chicken dish that accompanies a marsala wine sauce.
The genuine Italian dish is an assortment of chicken scallopini, which utilizes a meagerly cut flour-covered boneless chicken bosom.

The Italian-American chicken marsala can be set up with chicken tighs as well and is as often as possible served over pasta.

Chicken Marsala shouldn’t be mistaken for Chicken Masala. The last is an Indian curry dish.

Chicken Marsala

3 from 7 votes
Recipe by masalaherb Course: MainCuisine: Italian, AmericanDifficulty: Easy


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Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.


  • For the Chicken
  • 2 Chicken Breasts

  • ¼ cup All-purpose Flour

  • ½ Teaspoon Salt

  • ½ Teaspoon Black Pepper

  • 1 Tablespoon Italian Seasoning or Oregano

  • 1 Tablespoon Olive Oil

  • 1 Tablespoon Butter

  • For the Sauce
  • 1 Tablespoon Butter

  • 2 cloves Garlic chopped

  • 11.3 ounces Mushrooms fresh, sliced

  • 1 cup Marsala Wine

  • Salt pinch

  • ½ cup Chicken Stock or Broth

  • cup liquid Cream

  • To Garnish:
  • Parsley fresh, chopped


  • For the Chicken:
  • Prepare your chicken breast by cutting each breast into two slices lengthwise.
  • In a shallow bowl combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
  • Drag chicken slices through the seasoned flour and coat chicken on all sides. Keep aside
  • Heat up a pan with the olive oil and add the butter as well. Allow the oils to get hot.
  • When the oil is hot enough (but not smoking) place chicken slices into the pan.
  • Flip and cook chicken slices golden on all slides. Keep aside.
  • For The Sauce:
  • Reduce the heat of the pan and add your butter to build the sauce.
  • Add chopped fresh garlic and sautee for a minute over medium heat.
  • Add your sliced mushrooms to the pan and mix it up quickly. Cook mushrooms, they will lose liquids and reduce in size.
  • Deglaze by pouring the marsala wine over the mushrooms. Keep a steady heat.
  • Season with salt, mix and cook for a minute or two.
  • Pour in the chicken stock and liquid cream. Combine all ingredients over medium heat. Reduce the sauce so that it thickens.
  • Turn off heat and place cooked chicken back into the still-hot sauce. Cover chicken with sauce and mushrooms.
  • Garnish with freshly chopped parsley and enjoy hot with a side fo your choice (see post for ideas).


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