Chicken Marsala is one of those dishes that you can make in a pinch. It only takes a few minutes to make, and the combination of Marsala, chicken broth, and mushrooms makes it mighty tasty. We usually serve it with a side of pasta, but rice will work too.
Chicken Marsala Recipe
- 2 boneless chicken breasts cut in half
- ½ cup of flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 cups sliced mushrooms
- ¾ cup Marsala wine
- 1 cup chicken broth
- Salt and pepper as needed
Cut chicken breast in half to make four pieces. If pieces are thick, flatten with a meat mallet. In a plate or bowl, combine the flour, salt, black pepper, oregano, and garlic powder. Lightly coat the chicken pieces with the flour mixture.
Heat the oil in a large skillet over medium high heat. Add 1 tablespoon butter. Cook the chicken breasts for 3 minutes on each side. Remove from pan and set aside.
Add 2 tablespoons of the butter to the pan. Cook the mushrooms until liquid is gone and mushrooms start to turn brown (about 6-8 minutes). Add the Marsala wine and bring to a boil. When the wine reduces to half, add the chicken broth and cook for 3-4 more minutes or until sauce has thickened slightly. Lower heat to medium and add the chicken breasts. Cook for another 6-7 minutes. Add the remaining butter. Salt and pepper to taste. Serve with pasta.