Classic Chicken Marsala
Cuisine: Italian
  • 6 chicken breasts
  • 1 cup flour
  • 2 tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • 7 Tbsp butter, divided
  • 24 oz baby bella mushrooms, sliced
  • ¼ finely chopped red onion or shallot
  • 4 large garlic cloves, rough chop
  • 1½ cups marsala wine
  • 4 cups low sodium chicken broth
  • Fresh chopped parsley
  • pasta of your liking
  1. Carefully cut each chicken breast into 3 thin sliced pieces.
  2. In a shallow bowl mix the flour, salt, pepper and garlic powder. Reserve ¼ cup of the seasoned flour to the side. Lightly coat each piece of chicken with flour and set aside.
  3. In a large skillet {I used my large cast iron}, heat over medium high heat with a light olive oil. Once hot, cook the chicken in batches until golden on each side. Set the chicken aside and repeat until all chicken is cooked.
  4. To the same skillet with the drippings, add 3 tbsp butter, mushrooms, garlic & onion. Season lightly with salt and pepper. Cook out the water in the mushrooms and allow the mushrooms to get lightly golden.
  5. Stir in ¼ cup seasoned flour to the skillet and stir to coat. Cook for just a minute or two.
  6. Add 1½ cup Marsala wine and reduce by about half.
  7. Stir in 4 cups chicken broth. Simmer 10 minutes. Season to taste with salt & pepper.
  8. Add chicken back in and simmer 5 more minutes. Finish with plenty of fresh chopped parsley & 4 tbsp butter.
Recipe by LeMoine Family Kitchen at