Marsala Chicken aka Chicken Cooked in Wine – Oh Yah!

Chicken marsala is an Italian-American dish made with chicken, mushrooms, and Marsala wine. It dates back to the 19th century, where it most likely originated from western Sicily, where Marsala wine is produced. It is believed to be a variation of traditional Italian scaloppini dishes. 

There are numerous variations of Chicken Marsala recipes. This is not the version with a thick, syrupy sauce (although that’s a good version too!). This one is saucier than most. 


Serves 2

Marsala Chicken

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  • 1 large boneless, skinless chicken breast thinly sliced
  • 1/4 cup onion chopped
  • 1 pound mushrooms, sliced
  • 1-2 cloves garlic
  • Thyme, oregano dried or fresh
  • 1/4 cup flour or more if needed
  • 1-2 cups chicken stock
  • 1/4 cup Marsala wine
  • Salt and pepper
  • Butter and olive oil
  • pasta of your choice
  • Parmesan cheese shredded


  1. Sauté mushrooms in butter and a splash of olive oil. Cook to your desired doneness. Remove from pan.
  2. Add onions to pan, adding garlic when onions are close to being cooked.
  3. Dredge chicken in flour mixture (salt, pepper, thyme, oregano). I actually put the flour mixture in a ziplock bag and shake a few pieces of chicken in the bag at a time.
  4. Add chicken to pan, cook for several minutes.
  5. Sprinkle leftover flour into the pan to make a rue and then add chicken stock and Marsala wine.
  6. Cook until sauce is thickened.
  7. Add mushrooms back into pan with chicken and sauce. Cover and simmer for 5 minutes or so.
  8. Boil a large pot of salted water to cook your pasta. Serve pasta on the side or add to the chicken.
  9. Top with Parmesan cheese.


Calories: 441 cal
Carbohydrates: 52 g
Fat: 11 g
Sodium: 384 g
Cholesterol: 57 g
Protein: 31 g
Fiber: 5 g

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