Chicken Marsala

Chicken Marsala is a classic dish loaded with rich, meaty, and herbaceous flavor. A luscious mushroom wine sauce coats fried chicken breast for an unrivaled taste of Italian-inspired goodness.

This mouthwatering recipe transforms common pantry ingredients into a show-stopping meal.


  • ¼ cup all-purpose flour for coating
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves – pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • ½ cup Marsala wine
  • ¼ cup cooking sherry


If you want to enjoy your delicious leftovers later, pour Chicken Marsala in a freezer pan and save for up to two months.

Thaw in the refrigerator, and reheat in an oven preheated to 350 degrees F for best results.


  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.

  • Coat chicken pieces in flour mixture.

  • In a large skillet, melt butter in oil over medium heat.

  • Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms.

  • Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.