Chicken Marsala


  • 2 large boneless, skinless chicken breasts, halved
  • 1 cup flour
  • kosher salt and white pepper to taste
  • 1/2 cup butter
  • 2 cups sliced button mushrooms
  • 1 cup Marsala wine
  • Parsley for garnish

This is delicious poached in a classic wine sauce with savory mushrooms.

  • Pound chicken breast to 1/4 inch thickness.
  • Coat chicken with mixture of salt, flour and white pepper.
  • Melt 1/4 cup butter in skillet and saute’ mushrooms for several minutes.
  • Remove mushrooms and add remaining butter and brown chicken on both sides.
  • Return mushrooms to skillet and add wine.
  • Simmer until chicken is done and sauce thickens.
  • Garnish with parsley.

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