Total Time
Prep 30 mins
Cook 20 mins

Fancy enough to serve for a special occasion and easy enough to serve any night of the week.

Ingredients Nutrition


  1. Saute mushrooms in butter in a large skillet until tender.
  2. Remove from heat and set aside.
  3. Transfer mushrooms to bowl so that you can use same skillet to saute chicken.
  4. Flatten chicken to 1/8 inch thickness.
  5. Dredge chicken lightly in flour.
  6. Saute chicken (saute a few at a time) in skillet using 2-3 tablespoons butter.
  7. Saute 3-4 minutes on each side.
  8. Repeat with remaining chicken and butter.
  9. Place chicken in 13x9 inch pan, overlapping edges if need be.
  10. Sprinkle mushrooms over chicken.
  11. Reserve pan drippings in skillet.
  12. Add wine and chicken broth.
  13. Bring to a boil; reduce heat and simmer uncovered 8 minutes, stirring occasionally.
  14. Sauce will reduce by half.
  15. Stir in salt and pepper.
  16. Pour sauce evenly over chicken.
  17. Combine cheese and green onions; sprinkle over chicken, Bake uncovered at 375 for 20 minutes.
  18. Broil 1 to 2 minutes or until lightly browned.
  19. Serves 4-6.


Most Helpful

This recipe has become a staple in our home. So easy to make and really yummy. I use olive oil instead of butter and low-fat cheese to make it a smidge healthier and it still turns out great. Thanks so much!

alicas510 December 28, 2010

I love, love, love chicken marsala! This recipe was perfect and exactly what I was looking for...I wouldn't change a thing either. The whole family loved it to pieces. Thank you for sharing!!!!

Brandi homemaker February 13, 2007

I always laugh when I read ratings that say I changed this or I changed that. But I always use Wondra Flour and I had no fresh mushrooms so I used canned. Also I didnt have mozzarella so I just used parmesan and this was wonderful. The sauce was just the right mixture and I really liked this.

frozenmargarita November 10, 2006

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