Chicken Marsala

Chicken Marsala dates to the 19th century, when it may have originated with English families who lived in western Sicily, where Marsala wine is produced.

Chicken Marsala


  • 6 boned chicken breasts
  • Salt and pepper
  • Onion and garlic powder
  • Worcestershire sauce
  • 1/4 cup flour
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 cup parsley
  • 2 cloves garlic
  • 1 large onion
  • 2 ribs celery
  • 1 (16 ounce) can tomatoes
  • 1 can chicken stock
  • 1/2 teaspoon rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Marsala wine
  • 1/2 pound sliced mushrooms


  1. Season chicken well with salt and pepper, onion and garlic powder and Worcestershire sauce. Coat with flour; shake off excess.
  2. Sauté chicken on both sides in butter and oil until light brown.
  3. Chop parsley and reserve. Process garlic, onion, celery, tomatoes, rosemary, bay leaf, salt and pepper until finely chopped.
  4. Sauté in same oil and butter. Add chicken stock and Marsala wine. Pour everything over chicken.
  5. Bake covered for 20 minutes at 350 degrees F.
  6. Add mushrooms and bake an additional 20 minutes.
  7. Garnish with parsley.

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