“I LOVE Chicken Marsala and never thought I'd be able to have it at home until I found this oh-so-easy recipe!!”

Ingredients Nutrition


  1. 1- In bowl combine 1/4 cup flour, 1/4 tsp Italian seasoning, 1/4 tsp salt and pepper; reserve.
  2. Place each chicken piece between 2 sheets of plastic wrap.
  3. With flat side of meat mallet or heavy can covered with foil pound each piece to 1/2" thickness.
  4. Coat both sides of each chicken piece with flour mixture.
  5. 2- In large nonstick skillet over medium-high heat melt 1 TBSP butter.
  6. Add 3 pieces chicken.
  7. Cook, turning once, until lightly browned, about 3 minutes per side.
  8. Remove from skillet; reserve.
  9. Repeat with 1 TBSP butter and remaining chicken 3- In same skillet melt remaining butter.
  10. Add shallots, garlic, remaining seasoning and salt; cook until shallots are just softened, about 1 minute.
  11. Add mushrooms and tomatoes.
  12. Cook, stirring occasionally, until mushrooms are softened and browned, 3-4 minutes 4- Stir remaining flour into broth; reserve.
  13. To skillet add Marsala; cook 1 minute.
  14. Stir in reserved broth mixture.
  15. Increase heat to high; bring to boil.
  16. Cook, stirring occasionally, until thickened and lightly coats back of spoon, about 1 minute.
  17. 5- Reduce heat to medium low.
  18. Add chicken, overlapping slightly as necessary.
  19. Cover, cook until chicken is no longer pink in centers, 10-12 minutes.
  20. Meanwhile, cook pasta according to package directions.
  21. Drain; transfer to platter.
  22. Top pasta with chicken and mushroom mixture; Sprinkle with parsley.

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