Chicken Marsala Recipe




  • 2-3 boneless skinless chicken breasts (just depends how many mouths you’re feeding)
  • 1 cup flour
  • 1/2 cup vegetable oil
  • 1/2 cup Marsala wine
  • 1/4 cup chicken stock
  • 1/4 cup white cooking wine
  • 1 large package sliced white mushrooms
  • 2 Tbsp butter
  • salt and pepper
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp milk (optional)
  • 1 Tbsp cornstarch (optional)


  1. First, using a mallet, rolling pin or can of soup (never tried it, but heard of it), pound your chicken breasts to an even thickness of about 1/2 inch thick. I placed plastic wrap on a wooden cutting board then topped it with a chicken breast and one more piece of plastic wrap. You could also use a large plastic bag.
  2. Salt and pepper both sides of each chicken breast.
  3. Before you heat up your oil and cook your chicken, I would prep a few things. First, if you want a thicker sauce, whisk together the milk and cornstarch (optional ingredients) in a small bowl. You don’t have to do this if you would prefer not to, but I like a thicker sauce over my chicken. Also, I would chop your parsley at this time and slice your mushrooms if they aren’t pre-sliced.
  4. Heat your vegetable oil in a large skillet over medium-high heat. Wait for the oil to get hot before you add your chicken. A great way to test this is by flicking a drop or two of water on the oil. If it pops, it’s ready. Spread the flour evenly on a clean plate and dredge each chicken breast in the flour, shaking off any excess. Place each chicken cutlet in the hot skillet.
  5. Try not to move the chicken at all. This will help create a nice crispy coating. Carefully lift one end to see when it is ready to be flipped. I think 3-4 minutes per side is about the right time. After cooking both sides, remove the chicken breasts, place on a plate and cover with foil to keep warm while making the sauce. Turn the skillet down to low.
  6. Add the 2 Tbsp of butter to the skillet and melt…but don’t let the butter burn. Add the mushrooms to the pan and turn the heat back up to medium. Saute the mushrooms for about 4-5 minutes until softened a bit. Season lightly with salt and pepper.
  7. Add the chicken stock, Marsala wine and white cooking wine to the pan. Scrape the bottom of the pan to get the yummy brown stuff in the sauce. Mmmm. Bring to a boil and simmer for 3-4 minutes.
  8. If using the milk and cornstarch mixture, add at this point and whisk constantly to make sure it dissolves. Let it simmer for another minute or two until the sauce thickens. Add your chopped parsley. Either spoon the sauce on the chicken or add the chicken back to the skillet to coat both sides.
  9. Plate it up and enjoy!

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