Recipe: Easy Chicken Marsala

published May 11, 2010
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(Image credit: Kathryn Hill)

This easy dish reminds me very much of my Chicken and Artichokes in Wine Sauce recipe, except it has mushrooms and Marsala wine. This makes a wonderful main dish that is hearty and filling, but is also elegant enough to impress dinner guests. I like to serve this with some polenta and a green salad.

Easy Chicken Marsala

1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
4 skinless and boneless chicken breasts, cut in 1-inch chunks
4 tbsp. butter
4 tbsp. olive oil
2 cups sliced white button mushrooms
3/4 cup Marsala wine

Combine the flour, salt, and pepper in a shallow bowl and add the chicken. Coat the chicken with the flour mixture.

In a large skillet, melt the butter and oil over medium high heat. Cook the chicken until light brown on all sides and lightly crisp. Remove chicken and set aside on a plate. Add the mushrooms and saute until golden brown. If the pan is dry, add a tablespoon more of butter and oil. Return the chicken to the pan and add the marsala wine. Cover the pan and simmer for 10 minutes, or until the sauce thickens and the chicken is cooked through.

Recipe: Marsala Simmered Peaches with Ice Cream
Word of Mouth: Sabayon – a custard made with marsala!
Technique: Cooking With Wine

(Image: Kathryn Hill)