Total Time
Prep 20 mins
Cook 10 mins

This was my first attempt at Chicken Marsala, a dish I wasn't even sure I'd like. Now I love it, and this bare-bones recipe gives me lots of room to get creative with extra seasonings & added ingredients. Plus, it's a low-fat version!

Ingredients Nutrition


  1. Mix together pepper, salt, & flour. Coat chicken with seasoned flour.
  2. In large skillet, brown chicken breasts on both sides in oil. Remove from skillet, but leave any small bits of chicken stuck to pan.
  3. Add wine to skillet & stir until hot.
  4. Add juice from 1/2 lemon, broth, & mushrooms. Spread mushrooms out in single layer, reduce heat, & simmer 10-15 minutes until sauce is partially reduced.
  5. Return chicken to skillet & spoon over with sauce.
  6. Cover & cook for 5-10 minutes until chicken is done.
  7. Spoon sauce over chicken to coat & garnish with parsley.


Most Helpful

Absolutely delicious! I used chicken thighs, which is my preferred cut. I also added lemon zest, one chopped shallot, and one chopped garlic clove. I put the chicken on paper towels to drain while I was cooking the sauce. I added 2 T butter when I returned the chicken to the dish, b/c I love the taste of butter. The dish looked amazing and tasted even better.

eightball1751 July 29, 2007

This was sooooo good. I wanted a fancier dinner that was still easy to make and this fit the bill perfectly. I did change things up a little bit, but it's a great recipe for your own improvisation. I bought the thin-sliced chicken breasts which were perfect for this dish, it makes it so much easier. I browned the breasts but I didn't completely cook them. After taking them out, I added about a tablespoon of butter into the pan and sauteed the mushrooms a little bit, before adding the wine and lemon juice. Also, I used 3/4 cup of marsala wine and 1/4 cup of sherry wine, completely omitting the broth. I think the lemon juice helped balance it out nicely. Then I added the chicken back into the pan so it could cook a bit more with the sauce. I ended up doubling the sauce also, because I served it over whole wheat spaghetti and wanted enough to cover the noodles. This entire dish was ready very quickly and was SO GOOD!! Thanks for this recipe that I will make again and again.

KissaK1 December 25, 2007

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