Linda's Rosemary Chicken Marsala With Mushroom Sauce, And Lingui

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

This recipe is one of my newest creations, and is just delicious!

Ingredients Nutrition


  1. Fry chicken in teflon coated skillet until done, I used my electric skillet on 350.
  2. Take out of skillet, put in dish, and set aside.
  3. Put onions, mushrooms, garlic, rosemary, salt and pepper in the skillet, and cook until onions are transparent.
  4. When onions are done, add Marsala, chicken broth, and sprinkle flour over the top.
  5. Mix flour in well, and let bubble for 5 mins.
  6. Add water.
  7. Sauce should be a little thick.
  8. If it is too thick, add a little more water.
  9. If too thin, add a little more flour at a time, and mix in well.
  10. The sauce should be creamy, but not too thick.
  11. Season with salt and pepper, to taste.
  12. Cook pasta or noodles, until al dente.
  13. Drain, and put a serving in each plate.
  14. Top with sauce, and chicken pieces.
  15. Enjoy!