Marsala Chicken

    1 hour 40 minutes

    Chicken breasts lightly crumbed and served with a mushroom and Marsala sauce. Serve over pasta.

    43 people made this

    Serves: 4 

    • 3kg skinless, boneless chicken breast halves
    • 1 cup (125g) plain flour, for coating
    • 2 eggs, whisked
    • 4 tablespoons butter
    • 1 tablespoon vegetable oil
    • 1 cup (250ml) chicken stock
    • 1/2 cup (125ml) Marsala
    • 2.5 cups fresh sliced mushrooms
    • 2 tablespoons dried oregano
    • 2 tablespoons diced fresh parsley
    • 1 beef stock cube
    • 2 teaspoons fresh lemon juice
    • 1/4 cup grated Parmesan cheese for topping
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste

    Preparation:20min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hour40min 

    1. With a meat mallet or rolling pin flatten the chicken breasts. Cut into serving size pieces. Dip in flour. Dip in egg.
    2. Melt 2 tablespoons butter and 1 tablespoon oil in a wide frypan. Saute chicken until light brown. Do not crowd pan. Add more oil if necessary to keep chicken from sticking. Place chicken on a serving plate and keep in a warm oven.
    3. Saute sliced mushrooms in oil and butter keeping in pan until released juices have evaporated and mushrooms begin to brown. Add chicken stock, Marsala, oregano, parsley and beef stock cube. Stir well. Cook over high heat until liquid is reduced by half.
    4. Remove pan from heat. Swirl in 2 tablespoons butter and lemon juice. Season with salt and pepper. Pour sauce over chicken then sprinkle with cheese.


    Marsala is a fortified wine produced in Italy. It has a beautiful sweet flavour and is available in most bottle shops. Port can be used as a substitute.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (36)


    I tried this recipe after years of having it in restaurants and wondering what they had used to make this. Finally I found this recipe and I was very, very pleased. It was easy to make and delicious. I did end up having to add more olive oil to prepare the chicken and a bit more marsala wine for the sauce but overall it was great! I would reccommend letting the sauce and the chicken sit for a while so that the flavors are absorbed.  -  02 Mar 2000  (Review from Allrecipes USA and Canada)


    Good Recipe! I changed a few things though. Instead of using egg and just flour I omited the egg and added 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp dried oregano to 1/4 cup flour and dipped the chicken in that and then fried it. I didn't have the meat extract and couldn't find it at 2 grocery stores so I ommitted it and added 1 tsp chicken bullion granules. I used cooking wine so didn't add any additional salt. Before swirling the butter and juice, I added about 1/2 cup heavy whipping cream and thickened it with a water/flour mixture. I served it to guests and they loved it.  -  25 Aug 2004  (Review from Allrecipes USA and Canada)


    This Marsala is wonderful! I made it exactly as Merwin wrote it and it was delicious. I wouldn't change a thing. Way to go Chef Merwin!  -  07 Mar 2003  (Review from Allrecipes USA and Canada)