Chicken Marsala Recipe


  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 3 to 4 skinless, boneless chicken breasts (cut in half) and pounded to ¼ inch thick (1 ½ - 2 pounds)
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1 (8-ounce) package whole mushrooms, sliced thick (approx. 2 ½ to 3 cups)
  • ½ cup Marsala wine
  • ¼ cup Sherry
  • ½ cup heavy cream
Chicken Marsala Recipe
  1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  2. In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown on both sides (2 to 3 minutes a side). Remove chicken and keep warm. Add garlic and cook 30 seconds or until fragrant. Add mushrooms, and pour in Marsala wine and Sherry. Add chicken breasts on top. Cover skillet; and simmer chicken on medium to medium-high for 5 minutes. Turn chicken over, and add ½ cup heavy cream and cook an additional 5 minutes or until no longer pink and juices run clear.
  3. Serve.

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