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Chicken Marsala

Chicken Marsala

Chicken Marsala
Chicken Marsala
Recipe By:
Chicken Marsala
  • 4 medium boneless, skinless chicken breast halves
  • PAM
  • Olive oil
  • Flour, optional
  • 1 (8-oz.) carton sliced mushrooms
  • 2 bunches green onions, chopped
  • ½ c. chicken broth or water
  • Salt, black pepper, garlic powder to taste
  • ½ c. dry Marsala or dry sherry
  • 2-3 T. butter, optional
  1. If you want to have a slight breading on the chicken, place about 1-2 c. flour in shallow dish and season with salt, black pepper and garlic powder. Set aside. If not, skip this step.
  2. Place one piece of chicken between 2 pieces of clear plastic wrap. Pound with meat mallet from center out to about ¼” thickness. Remove wrap and season. Sometimes you can buy the chicken breasts already thinned out for you.
  3. Take a large skillet and spray with PAM and drizzle with olive oil to cover the bottom and heat.
  4. Place 2 breasts at a time in skillet. If you breaded or not, cook 2-4 minutes per side, until golden brown and no pink remains. Transfer to platter and keep warm.
  5. Carefully add mushrooms and sauté until tender.
  6. Stir in wine, scraping brown bits from bottom of pan with a wooden spoon and cook for 2 minutes.
  7. Add the broth and cook until slightly thickened. Whisk in butter, 1 T. at a time. This gives a nice sheen and flavor to the sauce.
  8. Add green onions and sauté for 1 minute and taste for seasoning.
  9. Place each chicken breasts on serving plate and top with sauce.
*****With the leftovers, I cut chicken into bite-size pieces add fresh steamed broccoli or asparagus or snow peas and noodles. Serve with fresh grated parmesan cheese for a wonder second round dish.

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