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Easy Chicken Marsala



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olive oil or butter
2 tsp. minced garlic
3 cups sliced fresh button mushrooms
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried thyme leaves
1/4 tsp. dried oregano
1 1/2 lb. boneless skinless chicken breasts
3/4 cup chicken broth
3/4 cup Marsala wine
1/4 cup water
1 1/2 tbsp. corn starch


  1. 1
    Heat a small amount of olive oil or butter in sauté pan over high heat. Add garlic and single layer of mushrooms. Leave the mushrooms alone as they sauté, be patient as they turn red-brown – then turn and sauté until second side turns similar color. Set aside in bowl.
  2. 2
    Combine flour and seasonings in small bowl. Pound the chicken breasts to 1/4" thickness and lightly coat with flour mixture. Add olive oil or butter to large skillet. Heat over medium to high heat. Cook chicken 3 to 4 minutes per side or until cooked through; set aside and keep warm.
  3. 3
    Bring broth and wine to boil in saucepan over medium heat. In a separate bowl, combine water and corn starch, then stir into broth mixture. Bring to boil, stirring frequently, until thickened and clear. Stir in mushrooms.
  4. 4
    Cut chicken into bite-size pieces and top with mushroom sauce to serve.

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preparation methods
cuisines European, Italian
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