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Chicken Marsala

User Rating 3 Star Rating (1 Review)


Chicken Marsala recipe with oregano or basil, mushrooms, and Marsala wine.

Cook Time: 15 minutes

Total Time: 15 minutes


  • 4 boneless chicken breast halves; skin removed, pounded to an even 1/4-inch thickness
  • 1/4 cup sifted all-purpoes flour
  • 1/2 teaspoon dried leaf basil, oregano, or Italian herbs
  • 1/4 cup olive oil
  • 4 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1/2 cup Marsala wine


Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken over medium heat for about 2 minutes on the onet side, or until lightly browned. As you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and simmer for about 10 minutes.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Easy recipe but needs salt, Member yasmeen73

This recipe is easy and fairly accurate except that there is no mention of adding salt to the sauce. Without the salt the marsala wine is too sweet. I also added green onions/scallions and some chopped garlic.

18 out of 18 people found this helpful.

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Chicken Marsala

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