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Chicken Marsala

Tender pan-fried chicken breasts simmered in a rich mushroom Marsala wine sauce. A quick 30-minute Italian-style dinner perfect for weeknights or guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course, Weeknight Meal
Cuisine: Italian, Italian-American
Calories: 448
Ingredients Method Notes

Ingredients
  

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 4 boneless skinless chicken breast halves pounded thin
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry

Method
 

  1. Mix flour, salt, pepper, and oregano in a shallow bowl.
  2. Coat chicken pieces lightly in the flour mixture.
  3. Heat butter and olive oil in a large skillet over medium heat.
  4. Cook chicken 4–5 minutes per side until lightly browned.
  5. Add mushrooms, Marsala wine, and sherry.
  6. Cover and simmer 10 minutes, turning once, until chicken is cooked through.
  7. Serve hot with sauce spooned over chicken.

Notes

  • Add cream for a creamy version.
  • Port wine can replace Marsala.
  • Double mushrooms for richer flavor.
  • Reheat gently to prevent drying.