Tender Chicken Marsala

    1 hour

    A very simple and delicious Italian recipe. Sure to be a hit at a dinner party! Serve with rice and veggies or a side of garlic mashed potatoes.

    156 people made this

    Serves: 6 

    • 65g butter, divided
    • 2 cups sliced fresh mushrooms
    • 1/4 cup (30g) plain flour
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 750g skinless, boneless chicken breast fillets, cut into 12 pieces
    • 2 slices bacon, diced
    • 1/4 cup cold water
    • 1 teaspoon cornflour
    • 1/2 cup (125ml) dry Marsala wine

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Melt 1 tablespoon butter in a medium frypan. Saute mushrooms until soft, remove from frypan and place in a small, covered bowl.
    2. Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Coat chicken with flour mixture. Place bacon in same frypan and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to frypan and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
    3. Place chicken on a dish, cover and keep warm. In a medium bowl slowly add water to cornflour and mix together, then mix in wine. Pour liquid mixture into frypan together with reserved mushrooms. Heat until mixture begins to boil and thickens then pour over warm chicken and serve.

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    Reviews in English (132)


    This was my first attempt making chicken marsala. After viewing a few different recipes, I incorporated a few tips into this one. I doubled up on the sauce and added a cup of chicken broth, because I used real marsala wine and using that alone gave it a real strong liquor taste. I also used a combination of fresh mushrooms and baby portabella mushrooms. Instead of cornstarch, I used Wondra flour for sauces that you can just sprinkle in to thicken it. I also pounded the chicken to make it real thin. We have an Italian restaurant near us that we always go to to get this dish and my daughter raved that mine was even better. I served it with penne pasta with marinara sauce. Thanks for this excellent recipe, I know I will be making it alot.  -  17 Nov 2001  (Review from Allrecipes USA and Canada)


    This was good, but after this time I will double or even triple the sauce and mushrooms as someone had suggested because there wasn't enough for the chicken. Great recipe and easy.  -  18 Feb 2005  (Review from Allrecipes USA and Canada)


    I dipped my chicken into egg and then seasoned flour. I browned the chicken very well and placed it in a large casserole dish as I had twelve breasts. I made my sauce separately, which by the way was tripled . I also needed to add additional marsala. I covered the casserole and placed it in the oven for about forty five minutes. Great birthday dinner for my daughter which everyone loved. Thanks a bunch!  -  07 Jan 2006  (Review from Allrecipes USA and Canada)