Wednesday, July 18, 2012

[Eat] Easy Chicken Marsala

My kids love chicken, so it has become a staple ingredient on my weekly menu plan.  For the past year, I've found myself making this chicken marsala recipe pretty frequently. It's tasty, it's easy, and both the kids and adults like it, so I thought I'd share it here-- Why not, right?

Click "Read more" for the recipe

Easy Chicken Marsala

I modified the original recipe that I found here.


  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast- pounded 1/4 inch thick (or boneless thighs with fat removed) 
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 cups sliced mushrooms (I prefer crimini)
  • 3/4 cup Marsala wine
  • heavy whipping cream (optional)


  1. In a small bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in mixture.
  2. In a large skillet, melt butter in oil over medium heat.
  3. Pound chicken to 1/4 inch thickness (I don't always do this if I use thighs)
  4. Place chicken in the skillet, and lightly brown on both sides.
  5. Slice mushrooms and add to skillet.
  6. Pour in Marsala wine, covering both chicken and mushrooms.
  7. Cover skillet and simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
  8. If you like a creamy sauce, remove chicken and whisk in heavy whipping cream.  I skip this part since my kids don't like their food covered in sauce.  Anyhow, it's tasty enough without and I prefer to "spend" the extra calories on dessert.  :)

plated with broccolini & basmati rice


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