Recipe Collection: Chicken Marsala

Written by Kate Tietje

This recipe is one of my favorites.  I originally developed my version of this recipe (because, of course, I didn’t invent chicken marsala) just before I got pregnant with my third baby, Jacob.  It became a food aversion for me during that pregnancy — unfortunate because it’s a really nourishing dish.  Even more unfortunate, I didn’t eat it again for years.

In 2022, I started making it again and really enjoyed it.  The lightly breaded chicken with the rich mushroom wine sauce is just amazing.  And my, at the time, 4-year-old, Adam, was especially partial to it.  I remember he would demand I “Make more chicken, and mushrooms, and liquid” (talking about the sauce).  Clearly, he’s always been a fan.

It’s a versatile enough meal that if you have a family member who’s not a mushroom fan, they can enjoy the chicken without the sauce.  With a family of 8, I’m always looking for customizable meals so everyone can have something they like.  Nobody has time to cook multiple dishes!

Although this may seem slightly complicated at first, it’s honestly not.  And can I tell you a secret?  If I forget to plan ahead and marinate the chicken, sometimes I just don’t.  I throw a little onion and garlic powder in the breading mix instead, and it’s just as good.

Chicken Marsala

This recipe makes 2 – 4 servings.

Ingredients:

Marinade

• 1/2 cup onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup dry marsala wine
• 1 tsp. basil
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1 tsp. sea salt
• 1/2 tsp. pepper

Breaded Chicken

• 1/3 cup sprouted flour
• 1/2 tsp. sea salt
• 1/2 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. parsley
• 1/2 tsp. black pepper
• 1/4 tsp. thyme
•  1 lb. chicken, sliced very thinly

Sauce

• 4 – 6 white mushrooms, sliced
• 1/2 small onion, sliced
• 3 tbsp. olive oil
• 4 tbsp. butter, divided
• 2 cloves garlic, chopped
• 1/2 cup marsala wine
• 1 cup chicken broth

Directions:

Step 1: In a large glass bowl, mix all the marinade ingredients.  Add the sliced chicken and enough water to cover.  Place in the fridge overnight or at least 8 hours.

Step 2: When you’re ready to cook, mix the flour ingredients together in a medium bowl.

Step 3: Heat olive oil and 2 tbsp. butter in a large frying pan over medium heat.

Step 4: Dip chicken into the flour mix, then place into a pan to fry (probably in 2 batches).  Add the garlic along with the chicken.

Step 5: Set chicken aside when cooked through.

Step 6: In the pan, add the remaining butter, onion, and mushrooms.  Cook until mushrooms are done (softened).

Step 7: Add marsala wine and deglaze the pan (stir around to get all the browned bits off the bottom).

Step 8: Add chicken broth and a bit of salt and pepper.

Step 9: Boil for 15 – 20 minutes until reduced by half.

Step 10: At this point, either add the chicken back to the pan to coat it with sauce or pour it over the chicken on serving plates.

I like to serve this with mashed potatoes and/or garlic green beans.  Traditional would be pasta, but I’m not a huge fan of that.

Print Recipe

Chicken Marsala

A melt-in-your mouth chicken marsala recipe made from real food ingredients.

Prep Time15 mins

Course: Main Course

Ingredients

Marinade

• 1/2 cup onion chopped
• 2 cloves garlic chopped
• 1/2 cup dry marsala wine
• 1 tsp. basil
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1 tsp. sea salt
• 1/2 tsp. pepper

Breaded Chicken

• 1/3 cup sprouted flour
• 1/2 tsp. sea salt
• 1/2 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. parsley
• 1/2 tsp. black pepper
• 1/4 tsp. thyme
• 1 lb. chicken sliced very thinly

Sauce

• 4-6 white mushrooms sliced
• 1/2 small onion sliced
• 3 tbsp. olive oil
• 4 tbsp. butter divided
• 2 cloves garlic chopped
• 1/2 cup marsala wine
• 1 cup chicken broth

Instructions

• In a large glass bowl, mix all the marinade ingredients.  Add the sliced chicken and enough water to cover.  Place in the fridge overnight or at least 8 hours.
• When you're ready to cook, mix the flour ingredients together in a medium bowl.
• Heat olive oil and 2 tbsp. butter in a large frying pan over medium heat.
• Dip chicken into the flour mix, then place into a pan to fry (probably in 2 batches).  Add the garlic along with the chicken.
• Set chicken aside when cooked through.
• In the pan, add the remaining butter, onion, and mushrooms.  Cook until mushrooms are done (softened).
• Add marsala wine and deglaze the pan (stir around to get all the browned bits off the bottom).
• Add chicken broth and a bit of salt and pepper.
• Boil for 15 – 20 minutes until reduced by half.
• At this point, either add the chicken back to the pan to coat it with sauce or pour it over the chicken on serving plates.

What do you like with chicken marsala?