Chicken Marsala

printable recipe from

Servings: 3-4



  1. Start by coating a large skillet with nonstick spray. Heat over med-high while you chop the onions and garlic.
  2. Saute the onions, garlic, and mushrooms for 3-4 minutes. Stir frequently to avoid burning the garlic.
  3. Remove the mushrooms, garlic, and shallots to a plate. Start heating your pasta water and cook until al dente.
  4. Pound the chicken breasts to approx 1/4″ thickness with a mallet. Wrap the chicken in plastic wrap, or place in a plastic bag beforehand.
  5. Sprinkle each side of the chicken with salt and pepper; dredge in flour.
  6. Melt the butter in the skillet. Once the skillet is hot, place the chicken in and cook (still med-high) for 3-4 mins on each side, or until it is cooked through. Remove the chicken to a plate and cover with foil.
  7. Return the mushroom mixture to the pan. Add the chicken broth and Marsala wine.
  8. Bring to a boil, then reduce heat and cook for 4-5 mins or until the liquid is reduced by about half.
  9. Stir in the peas and the Half & Half. Add 1/8 tsp freshly ground black pepper and salt. Cook for 1 min.
  10. Add the chicken back to the pan. I try to spoon sauce over the chicken to give it a more intense flavor. Cook for a minute or two, to let the chicken absorb more of the liquids and to make sure the peas are heated through.
  11. Serve on a bed of pasta, garnish with parsley, and enjoy!


Printed from
Copyright © 2010