Chicken Marsala

chicken marsala

Chicken Marsala

Course Main Dish
Servings 4 people


  • 1/2 cup all-purpose flour for coating
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry


  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Remove chicken and simmer sauce 10 minutes more to allow mushrooms to finish cooking and sauce to thicken slightly.
  • Platter chicken and pour pan sauce over top of the chicken.
  • Serve with charred tomato risotto.