Chicken Marsala

Chicken Marsala

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 231.9
  • Total Fat: 4.8 g
  • Cholesterol: 70.8 mg
  • Sodium: 265.4 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 26.3 g

View full nutritional breakdown of Chicken Marsala calories by ingredient


If you love mushrooms and chicken and have never tried chicken marsala, you’re in for a real treat. Enjoy! If you love mushrooms and chicken and have never tried chicken marsala, you’re in for a real treat. Enjoy!
Number of Servings: 4


    2 skinless, boneless, chicken breasts
    salt and freshly ground black pepper
    ½ cup all purpose flour or corn starch for gluten-free
    up to ½ cup olive or vegetable oil
    8 ounces container of mushroom, sliced and cleaned
    2 tablespoons butter
    ½ cup sweet Marsala wine
    ¼ cup chicken stock
    ¼ cup sherry or dry white wine
    Optional: 2 tablespoons heavy cream
    Garnish with chopped parsley or oregano


Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

Serving Size: makes 4 1-breast pieces

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISTINE798.

TAGS:  Poultry |

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Some of my chicken breasts were thicker than others, so I put them in a 375 degree oven to finish cooking while I made the sauce. The sauce took longer than expected (big mushroom pieces) to thicken. I did use the cream, too! Very yummy. - 1/9/20

  • no profile photo

    Very Good
    Very Goood !!!! It was a little salty and a little strong on wine flavor for us. We will cut back on those
    next time. We also used the corn starch instead of flour and it was Great !!!!
    - 11/1/20

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    Great idea - 5/8/20

  • no profile photo

    Very Good
    Tasty - 3/5/20

  • no profile photo

    A tasty way to enjoy chicken! - 2/4/20