Chicken Marsala

According to Megan at, the dish Chicken Marsala makes a regular appearance at her family’s dining table. It is easy, light, and terrific. She started her New Year off with this recipe to ease her into the dieting resolution.

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You can find a bottle of Marsala wherever you find wine being sold. It is a fortified wine like port and will last in the cupboard for a while. You can keep it around whenever you want to make Chicken Marsala.

Here are the ingredients you need and directions taken from Megan’s site.

Chicken Marsala

    • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)


    • All-purpose flour, for dredging


    • Salt and pepper


    • 1/4 cup extra-virgin olive oil


    • 2-3 slices bacon, chopped into pieces


    • 8 ounces  mushrooms, stemmed and halved


    • 1/2 cup sweet Marsala wine


    • 1/2 cup chicken broth


    • 2 tablespoon unsalted butter


    • 1/4 cup chopped flat-leaf parsley


    1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap or wax paper over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
    2. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
    3. Heat oil over medium-high in a large skillet.
    4. When the oil is hot,dredge both sides of the chicken  in the seasoned flour.
    5. place the chicken in the pan and cook for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan.
    6. Remove the chicken to a large platter in a single layer to keep warm.
    7. Lower the heat to medium and add the bacon to the drippings in the pan, saute for 1 minute to render out some of the fat.
    8. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
    9. Pour the Marsala in the pan and reduce down for a few seconds to cook out the alcohol.
    10. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
    11. Stir in the butter and return the chicken to the pan;
    12. Season with salt and pepper and garnish with chopped parsley before serving.

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