Classic Chicken Marsala recipe on
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Classic Chicken Marsala Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, Meat
Servings: 4
Author: Marlynn Schotland, Urban Bliss Life


  • 1 pound Foster FarmsĀ® Simply Raised Thin-Sliced chicken breast fillets 4 pieces
  • Salt and pepper
  • 1/2 cup all-purpose flour plus 1 tablespoon I use a gluten-free flour but you don't have to
  • 5 Tablespoons oil
  • 8 Tablespoons unsalted butter 1 stick
  • 8 ounces crimini mushrooms sliced
  • 1 garlic clove minced
  • 1/3 cup dry Marsala wine
  • 1/3 cup chicken stock
  • 1 1/2 tablespoons finely chopped basil
  • 1 tablespoon finely chopped flat leaf parsley although regular parsley will do!


  • If necessary, pound the chicken breast fillets flat until they are about 1/4" thick. You want them really thin!
  • Season each side of the chicken breasts with salt and pepper, then dredge each into the 1/2 cup of flour.
  • Heat 3 tablespoons of oil in a large skillet over medium-high heat.
  • Add chicken to the skillet, making sure not to crowd the chicken. Work in batches if you need to. Cook for about 3 minutes on each side, or until each chicken is slightly golden brown.
  • Transfer to a plate and set aside.
  • Add 2 tablespoons of oil and 4 tablespoons of butter (or more if you want, don't be shy) to the skillet.
  • Add mushrooms and cook until golden brown (about 7 minutes), stirring constantly to ensure all of the mushrooms are properly coated in the buttery goodness.
  • Remove the mushrooms and add them to the plate with chicken, and set aside.
  • Add the remaining oil to the skillet and add the garlic. Stirring slowly, cook for about 1 minute to soften the garlic.
  • Add 1 tablespoon of flour, then slowly add the Marsala and chicken stock to the skillet. Use a wooden spoon to stir the garlic in the liquid and also to gently scrap up the bottom of the skillet. Cook the liquid and keep stirring for about 2-3 minutes. The mixture will start to thicken slightly.
  • Once the mixture starts to thicken, return the chicken and mushrooms to the pan, along with remaining 4 tablespoons of butter. Cook for about 2 minutes.
  • Add basil and parsley, stir and cook for another minute or two, and then remove from heat.
  • Sprinkle with salt and pepper to taste. Serve immediately.


For added flavor, top with freshly grated parmesan cheese before serving.