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Chicken Marsala Recipe

Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian dish that's quick and easy to prepare. Martha calls it a "quick cook." And don't forget the mushrooms!

  • servings: 4

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Ingredients

  • 3/4 cup all-purpose flour
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 10 ounces white button mushrooms, sliced
  • 2 cups sweet Marsala wine
  • 1 clove garlic, finely minced
  • 3 tablespoons freshly squeezed lemon juice (of 1 lemon)
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped parsley

Directions

  1. Step 1

    Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.

  2. Step 2

    Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.

  3. Step 3

    Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Source
Martha Stewart Living, July 2002

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Reviews (12)

  • 24 Apr, 2013

    Made this recipe for dinner, and in the middle of cooking realized I was out of garlic!! I substituted a minced shallot, and the recipe was wonderful.

    The only reason I am commenting is because I also think it is weird when people change almost an entire recipe and then comment on it.......but I don't think you need to be as rude as "4ChefCosmo"......seriously!

  • 25 Mar, 2013

    Love this dish and I am making it again tonight for my daughter who loves it. This recipe is as good as there are out there. Make with confidence.

    Just a note to this reviewer and others like her. This space is for a review of the recipe listed. If you change a number of things, you are not making the recipe. It is Chicken Marsala, NOT Chicken Chardonnay! Surprised you even used chicken.

    Ann Nolan

    As an alternate ... I modified substituting 1/2 cup chardonnay for the marsala,

  • 30 May, 2012

    As an alternate ... I modified substituting 1/2 cup chardonnay for the marsala, 2 tablespoons of lemon juice instead of 3, substituted baby portabella and added capers....turned out really nice!

  • 23 Oct, 2011

    good recipe, easy to prepare, turned out very tasty. I did substitute rosso vermouth for the marsala, as it was what I had on hand, so I guess I can't call it chicken marsala, but it was very good! Otherwise, followed the recipe exactly, served it with smashed potatoes and kale.

  • 21 Dec, 2008

    Loved this recipe! It was actually the first time that I've ever made marsala. It was easier than I thought and was a really quick fix. I, too, thought the sauce was too watery; I prefer a slightly thick(er) type sauce. I added flour and cornstarch to thicken it up. It was really a hit, highly recommended.

  • 16 Dec, 2008

    This was easy and tasted fantastic. I can't wait to make it again. I served over thin spaghetti with a side of broccoli spears. Two enthusiastic thumbs up. (My husband that isn't a fan of chicken marsala even thought it was great.)

  • 18 Nov, 2008

    when I make the chicken marsala what do I serve with it would I serve a pasta on the side? Matt Kennedy

  • 27 Jul, 2008

    This recipe is delicious! It's VERY easy and very QUICK! Definitely worth trying. I also recommend this recipe if you are cooking for one because it's very easy to halve the recipe and cook two chicken breasts instead of 4. I ate it with some steamed broccoli and it was perfect!

  • 13 Feb, 2008

    I've made this many times and the results are amazing!! We think it's even better than from a restaurant. My husband loves it also! He was very impressed.

  • 13 Feb, 2008

    I've made this many times and the results are amazing!! We think it's even better than from a restaurant. My husband loves it also! He was very impressed.

  • 3 Jan, 2008

    I made this dish this past week and my husband loved it! It was so delicious that it was hard to tell it from a restaurant dish. I also made Martha's Neoplitan String Beans as an accompaniment. Just yummy!

  • 7 Nov, 2007