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+ servings

Chicken Marsala

Rich and creamy Marsala mushroom sauce surrounds juicy chicken. Fast and easy for a weeknight.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Servings: 6
Author: Kristi


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 3 to 4 skinless boneless chicken breasts (cut in half) and pounded to 1/4 inch thick (1 ½ - 2 pounds)
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1 8-ounce package whole mushrooms, sliced thick (approx. 2 ½ to 3 cups)
  • 1/2 cup Marsala wine
  • 1/4 cup Sherry
  • 1/2 cup heavy cream


  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown on both sides (2 to 3 minutes a side). Remove chicken and keep warm. Add garlic and cook 30 seconds or until fragrant. Add mushrooms, and pour in Marsala wine and Sherry. Add chicken breasts on top. Cover skillet; and simmer chicken on medium to medium-high for 5 minutes. Turn chicken over, and add ½ cup heavy cream and cook an additional 5 minutes or until no longer pink and juices run clear.
  • Serve.