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Chicken Marsala

Chicken Marsala is a dish made with pan-fried chicken breasts smothered in a marsala wine sauce with mushrooms that is delicious over a pile of egg noodles or linguini.

Course Dinner, Main Course
Cuisine American
Keyword Chicken Marsala
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 8
Calories 482 kcal
Author Amanda Rettke--iamhomesteader.com



  • 8 ounces button mushrooms stems trimmed and sliced
  • 1 medium shallot, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 teaspoons garlic, minced


  • 4 boneless skinless chicken breasts
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 cup chicken stock
  • 3 teaspoons corn starch
  • 2/3 cup dry Marsala wine
  • 1 tablespoon parsley, chopped
  • Salt and pepper, to taste
  • 12 ounces egg noodles, cooked (optional)



  1. In a large skillet over medium heat, add olive oil and butter and heat until sizzling.

  2. Add the sliced mushrooms, shallot, salt, and pepper. Cook for 6 to 8 minutes, or until mushrooms are browned.
  3. Add garlic and cook for 1 more minute.
  4. Transfer mushrooms to a plate and set aside.
  5. Wipe pan clean with a damp paper towel.


  1. Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
  2. Place each breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about 1/4 inch. (Be careful not to tear the chicken).
  3. On a wide flat plate, add flour, salt, and pepper. Dredge the chicken in the flour mixture, coating all sides.
  4. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in the skillet over medium heat until sizzling (reserving the rest).

  5. Working in batches, add 4 of the chicken halves (do not try to overcrowd the pan) and saute about 6 minutes on each side, or until the internal temperature of the chicken is 165°F.

  6. Transfer to a plate and set aside (tent to keep warm).
  7. Heat the remaining oil and butter until sizzling.
  8. Saute the remaining chicken halves, making sure the internal temperature reaches 165°F.

  9. Transfer to the same plate.
  10. In a medium bowl combine cornstarch and chicken stock. Whisk until combined. Add the marsala wine and mix well.

  11. Pour the marsala mixture into the pan. Use a wooden spoon to scrape up any brown bits in the pan.

  12. Add the mushrooms and cook over medium heat (turning occasionally) until the sauce has thickened (about 5 minutes).

  13. Nestle the cooked chicken in the marsala sauce and top with fresh parsley. Serve over noodles.