Chicken Marsala


An easy to make chicken dish. Quickly sautée lightly floured chicken and then finish in a rich marsala reduction sauce with mushrooms. So yummy served with fresh pasta.

4 half skinless, boneless chicken breasts

3/4 C flour

2 t salt

1 t pepper

2 t Herbs de Provence

4 T butter

4 T olive oil

1 large shallot fine chopped

2 t minced garlic

1 pound Porcini mushrooms sliced

1/2 C Marsala wine*

1/2 C chicken broth

2 T sour cream

Salt and pepper


Heat oven to 170º Serves 4

Place 2 half chicken breasts between 2 sheets of plastic wrap and pound to about 1/4 inch thick. Repeat with remaining breasts.

Add  seasonings to flour in large flat bowl( I use my Pyrex® Pie dish) and mix. Melt  2T butter and olive oil in large skillet. Dip 2 chicken breasts in flour and transfer to skillet.  Cook about 5 minutes per side on medium high heat.  Transfer to plate and place in oven. Add remaining butter and olive oil melt. Dredge remaining breast and cook. Transfer to plate in oven.

Add shallots to skillet cook over medium heat about a minute then add mushrooms and garlic. Cook mushrooms until juices are released. 

Add  Marsala and scrape bits from around the skillet. Add chicken broth and cook few minutes to reduce sauce. Add sour cream and combine. Place chicken breasts and juices to mixture and simmer for couple minutes. Season to taste with salt and pepper

Serve chicken over papperdelle or fettucine and pour remaking sauce over the chicken.As sides broccoli and green salad.



* I buy my Marsala from the local wine store.

Chicken Marsala


2 chicken breasts skinned, boneless, and halved

1 cup flour

1 t salt

1 t pepper

1 t Italian Seasoning

2 T olive oil

3 T butter

2 shallots fine chopped

10 ounces Cremini mushrooms stemmed and sliced

3/4 cup Marsala wine

1 cup chicken broth

1 t salt

1 t pepper

2 T butter


Combine flour,salt, and Italian Seasoning on large plate.Place chicken breasts between 2 sheets of plastic wrap and pound to 1/4 inch thickness.

Heat oil in large skillet over medium high heat.Add butter and melt. Dredge chicken breasts in flour mixture and place in skillet. Do not crowd the breasts. Cook on each side about 5 minutes until golden brown. Remove to plate and set aside. Add oil,butter and melt. Place remaining breasts and cook about 5 minutes per side. Remove to plate and set aside. Add 1 T butter, shallots, and mushrooms. Cook until liquid from mushrooms is evaporated. Add wine and scrape bits from the skillet. Cook until liquid is reduced by half. Add chicken broth and cook until sauce is beginning to thicken. Reduce heat to medium. Add butter and stir. Return chicken and simmer 2-3 minutes. Adjust seasoning. Serve with wide egg noodles or papperdelle.