Wednesday, May 25, 2011

Chicken Marsala

This Dish is delish!! The 5 and 2 year old enjoyed it as well so that just makes it 100x better =) A dish i recommended to any family.


  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry
  • Directions

    1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
    2. 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.


  1. Is there an alternative for the wine?

  2. Not really it wouldn't be chicken Marsala with out it =). It is not spendy and if you are worrying about the alcohol it cooks out =)

  3. Wow what an amazing recipe! Thank you. Its fine dining quaility. I spiced mine up a bit and added chilli paprika and cajun to the flour! Thank you!

  4. If you don't want to buy the wine, you can find cooking Marsala wine near the vinegar at most grocery stores.

  5. What do you recommend as a complimentary side dish to substitute the pasta?

    1. instead of making pasta you could make a mashed potatoes for the side =) We do that as well! I hope I was able to help