To DIE for Chicken Marsala

Total Time
Prep 10 mins
Cook 25 mins

A MUST HAVE for anyone that loves Italian food. This is a extremely easy recipe and it is great for dinner parties or a romantic dinner with your Honey. Try it and let me know what you think! I buy pre-sliced mushrooms and pre-made broth and it really cuts down the time you spend preping.

Ingredients Nutrition


  1. Place chicken breasts between two pieces of plastic wrap.
  2. With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
  3. Dredge breasts in flour until all sides are coated.
  4. Heat olive oil in a large skillet or frying pan.
  5. Cook breasts until almost done, about 3-4 minutes on each side.
  6. Remove from pan being sure to keep warm.
  7. (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
  8. Add broth, mushrooms and garlic.
  9. Cook on medium/high for 10 minutes or until reduced by half.
  10. Add breasts back to pan and cook for another 10 minutes.
  11. (Sauce should have reduced more and thickened some) Serve over angel hair pasta.


Most Helpful

This was very easy and tasty!! Very mild, not overpowering marsala taste. I only used 2 chicken breasts (they were huge) and used the full recipe for the sauce. It took close to 30 minutes for the sauce to reduce and never really thickned, so I added a thickening agent. Picky Hubby said it was a keeper!

MackinacBride October 22, 2002

I changed this up a little due to the fact I do not like having flour in sauces. I cooked the noodles I used only around half way, then finished boiling them in with the sauce mix. My husband and I both LOVED it that way. We found it did not need salt or pepper.

KD boo-do April 17, 2010

What a delicious, EASY recipe! We loved it, and had no problem getting the sauce to thicken, so I didn't add cornstarch or flour. The flavor was perfect, and using good canned broth and presliced mushrooms, as Kari suggested, really did make for a super-fast preparation. This is definitely fast enough for a weeknight, but tastes much more like a weekend meal - wonderful!

Lizzie-Babette July 10, 2003

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