Delicious Chicken Marsala

I found this recipe for Chicken Marsala at and absolutely love it.  I thought I would share it with you because it’s easy to make. Plus it’s healthy for you (with a few minor adjustments to the original recipe) and you can add your own variations to create a whole new flavor. Enjoy!

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon ground black pepper

4 tablespoons butter**

4 skinless, boneless chicken breast halves, pounded ¼ inch thick

4 tablespoons olive oil

1 cup sliced mushrooms (can use up to 2 cups depending on desired level)

½ cup Marsala wine *

¼ cup cooking sherry

1.         Take chicken breasts and cut into halves. Place on washable cutting board and tenderize (pound) with meat tenderizing hammer on both sides.  This will thin out and soften the meat.  When completed wash board and hammer in hot soapy water or dishwasher.  Use anti-bacterial spray or 1-4 parts bleach and water to sanitize work area.

2.       In a shallow dish, mix together flour, salt, oregano, and pepper. Place chicken in the heated pan and lightly brown.  Turn over chicken pieces and add mushrooms.  Pour in wine and sherry*. (If you don’t prefer to cook with wine, substitute with chicken broth).  Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. 

** If calories are more concerning to you, use butter flavored cooking spray instead of butter and reduce the total amount of olive oil used.

~To see a video of this dish prepared go to

-Serve with brocollini, spinach side salad, or pesto green beans

Also try: Lemony Chicken Saltimbocca

(photo credit: 2010 Amy Selleck, Flickr

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