A classic Italian meal, this easy Chicken Marsala Recipe is loaded with amazing flavor and is ready to enjoy in less than 30 minutes.
This Chicken Marsala recipe has got to be one of the easiest…and yummiest…recipes to make. It’s yet another that I waited and waited to make myself for some reason. But it is what I always gravitate to ordering when eating at any Italian restaurant.
Now that I have made it, I am so hooked. Big bonus is that it is so quick to make as well.
I like to cut my chicken breasts in half the long way (thinning them) and then pound them between a little plastic wrap to make them extra tender. It takes them less longer to saute too when you do this. 🙂
Serve over thin spaghetti or other pasta or choice (gluten free pasta is also wonderful). I also made some sauteed spinach with garlic to go along with it, which is absolutely fantastic!
Start your water for your pasta when starting the chicken. The spinach takes less than 10 minutes to saute with a TBP of olive oil or coconut oil.
INGREDIENTS
(3) Boneless Skinless Chicken Breasts, thinned and pounded
1/2 cup of All Purpose Flour
1/4 – 1/3 cup coconut oil or olive oil
2 TBSP additional coconut oil or olive oil (to saute mushrooms)
16 oz container of sliced mushrooms
1 cup of Marsala Wine
1/2 cup of Chicken Stock
Black Pepper
DIRECTIONS
Heat oil to on Medium high heat.
After cutting each piece of chicken in half to thin and pounding each to at least 1/4 inch thickness, sprinkle with pepper. Then dredge in flour to cover.
Cook chicken for about 4 minutes on each side or under no longer pink in the middle. I had to do 2 batches for my now 6 pieces of chicken.
Remove chicken and place on a plate. Remove remaining oil from the pan that the chicken was cooked in.
Melt the 2 TBSP of coconut oil (or butter) in the pan and add mushrooms.
Saute the mushrooms for approximately 5 – 10 minutes until they have getting tender.
Add marsala wine and chicken stock.
Cook on medium heat for about 5 -7 minutes to reduce to a thicker sauce.
Add the chicken back into the Marsala sauce.
Serve over pasta of choice.
ENJOY!!
Easy Chicken Marsala Recipe
Ingredients
- 3 Boneless Skinless Chicken Breasts thinned and pounded
- 1/2 cup All Purpose Flour
- 1/4 - 1/3 cup Coconut Oil or Oilve Oil
- 2 TBSP Butter
- 16 oz container of sliced mushrooms
- 1 cup Marsala Wine
- 1/2 cup Chicken Stock
- Black Pepper
Instructions
- Heat oil to on Medium high heat.
- After cutting each piece of chicken in half to thin and pounding each to at least 1/4 inch thickness, sprinkle with pepper. Then dredge in flour to cover.
- Cook chicken for about 4 minutes on each side or under no longer pink in the middle. I had to do 2 batches for my now 6 pieces of chicken.
- Remove chicken and place on a plate. Remove remaining oil from the pan that the chicken was cooked in.
- Melt the 2 TBSP of coconut oil (or butter) in the pan and add mushrooms.
- Saute the mushrooms for approximately 5 - 10 minutes until they have getting tender.
- Add marsala wine and chicken stock.
- Cook on medium heat for about 5 -7 minutes to reduce to a thicker sauce.
- Add the chicken back into the Marsala sauce.
- Serve over pasta of choice.
- ENJOY!!
Nutrition
Larissa says
It seems like a very easy and delicious recipe.
I will do and experience.
Thank you.
Kathy says
Love this “go to” recipe. I’m not a mushroom fan so I saute onions instead and serve the chicken with garlic mashed potatoes.
Sherri says
That sounds just as delicious! I just love the marsala flavors so much!
Jann Olson says
YUM! I haven’t made chicken marsala in a long time. Thanks for sharing with SYC.
hugs,
Jann
Stephanie says
This looks delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
All that's Jas says
My favorite!!! Thanks for linking up with us at Thursday Favorite Things!
Carlee says
I’m with you, I order it out but never make chicken marsala. I am going to have to change that!
[email protected] in Pyjamas says
Sounds like a great meal. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Annamaria @ Bakewell Junction says
Thanks for linking up to #GetHimFed last week. I’m featuring your post on #GetHimFed No. 38. Can’t wait to see what you bring this week. We party from early Friday morning through Sunday night every week. I’ve also pinned to our #GetHimFed Pinterest board.
Annamaria
Adelina Priddis says
I need to remember to cut my chicken like that more often. So much better. Thanks for sharing on Foodie Friday
Miz Helen says
Hi Sherri,
Thanks so much for sharing your delicious Chicken Marsala with Full Plate Thursday this week. Hope you are having a great weekend and come back soon.
Miz Helen
Stephanie says
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Easy Life Meal & Party Planning says
This is one of my favorite dishes and I have only tried it once and it was kind of a flop. Pinned your recipe to try agin because it looks delicious and I like the recipe! Stopping by form Get Him Fed Friday!
Sherri says
It’s one of my favorites too! I think I thought it was a lot more complicated that it actually is 🙂
karen says
I haven’t made chicken marsala in ages, this is just the inspiration I need to try it again. Thanks for sharing. Stopping by from Full Plate Thursday, have a good day.
Rachel Kathyg @ onlinesisterhood says
Yummy! I have never made this before either but it looks amazing! Have a great week.
Laurie says
Thanks for linking up to the Tip Me Tuesday linky party! {knuckle bumps} Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic? {fabulous} If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business! {wink} ~ Laurie {a.k.a. the Tip Junkie}