Marsala Chicken

Marsala  Chicken

Please do not use cooking wine in this recipe (or any recipe for that matter). The drinking wine is far preferable.


  • 4 boneless skinless chicken breasts
  • 1 cup flour
  • 1 teaspoon Italian seasoning
  • 4 tablespoons extra-virgin olive oil
  • 2 cups Marsala wine
  • 1 tablespoon minced garlic
  • 8 ounces button mushrooms, sliced or left whole
  • Salt and pepper to taste
  • 2 tablespoons butter (do not substitute)
  • 8 ounces wide egg noodles


  1. Place chicken breasts between wax paper and use a meat mallet to pound the breasts to make uniform-size filets.
  2. In a medium bowl, combine flour, Italian seasoning and salt and pepper (reserve 3 tablespoons for making a sauce).
  3. Heat olive oil in a large skillet.
  4. Dredge chicken pieces in the seasoned flour. Brown both sides of chicken over medium-high heat.
  5. Remove chicken from skillet, and set aside.
  6. In the same skillet, sauté mushrooms with minced garlic for 1-2 minutes.
  7. Dust the mushrooms with the reserved 2-3 tablespoons seasoned flour to make a sauce.
  8. Add Marsala wine and simmer to reduce by half.
  9. Stir in butter to make a rich sauce. If the sauce gets too thick, thin with a little chicken broth.
  10. Return chicken to pan, reduce to simmer and cover. Cook until chicken no longer pink.
  11. Serve over rice or buttered egg noodles.

Yield: 4 servings