92 Ratings
  • 5 Rating Star 58
  • 4 Rating Star 24
  • 2 Rating Star 4
  • 1 Rating Star 3
  • 3 Rating Star 3

A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.

tdonoso
prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.

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  • In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.

  • Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.

  • Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.

  • Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

562.45 calories; 32.78 g protein; 66.71 g carbohydrates; 1.82 g dietary-fiber; 2.92 g sugars; 13.5 g fat; 5.27 g saturated-fat; 84.52 mg cholesterol; 213.01 IU vitamin-a-iu; 22.11 mg niacin-equivalents; 0.61 mg vitamin-b6; 0.79 mg vitamin-c; 170.81 mcg folate; 45.3 mg calcium; 4.69 mg iron; 49.02 mg magnesium; 394.7 mg potassium; 197.12 mg sodium; 0.59 mg thiamin; 121.49 calories-from-fat; 48 percent-of-calories-from-carbs; 21 percent-of-calories-from-fat; 23 percent-of-calories-from-protein; 8 percent-of-calories-from-sat-fat


Reviews (70)

Read All Reviews

Most helpful positive review

Margo
01/22/2012
I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it you will not be disappointed. I will add that I use Sweet Marsala as opposed to the Dry Marsala and use more crushed garlic. Also you can place the cooked chicken breasts into a baking pan and then top with the sauce and place in the oven covered for approxiamtely 20 minutes at 325 degrees; an alternative to the stove top method.
(53)

Most helpful critical review

Anonymous
07/16/2018
This dish looks nothing like the photo when it's done. The sauce is not milky like this it's very much thin and wine colored. If you try to cook it down btw you will overcook the chicken. I'm disappointed.
92 Ratings
  • 5 Rating Star 58
  • 4 Rating Star 24
  • 2 Rating Star 4
  • 1 Rating Star 3
  • 3 Rating Star 3
Margo
01/22/2012
I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it you will not be disappointed. I will add that I use Sweet Marsala as opposed to the Dry Marsala and use more crushed garlic. Also you can place the cooked chicken breasts into a baking pan and then top with the sauce and place in the oven covered for approxiamtely 20 minutes at 325 degrees; an alternative to the stove top method.
(53)
Sarah B.
02/03/2012
Made this for the 1st time tonite. Didn't need the whole cup of flour maybe 1/2? I didn't have any white rice so I doubled the gravy and served on a platter of egg noodles. I was multi-tasking so I went with one of the reviewers suggestions and put in a baking dish in the oven for 25 mins. I Don't Think I'll do that again. While the chicken Was Tender and flavorful it caused the breading to have a slightly "Wet/Rubbery" texture. Next time I'll try the original skillet method. This is just me nit-picking tho. The recipe is Definately a Keeper!
(19)
ssharer
02/03/2012
I made this last night. It was very good and I'll make it again but change a few things. A cup of flour was way too much I'll try a half next time. And there wasn't enough liquid - I'll double or maybe triple the liquids next time. Thanks for the recipe - easy and tasty.
(16)
AZ
04/18/2012
simple and easy and tasty! While not the most gourmet version possible this recipe certainly made this dish easy enough for a busy weeknight which I loved. I did not need the whole 1 C of flour. Two words of caution when making this recipe. 1. cut your chicken breasts thinly - I had to flip my thicker breasts several times which caused them to lose their coating. 2. I used canned broth and even though it was reduced sodium I'm glad I tasted the sauce before salting to taste - otherwise it would have been too salty for me.
(11)
NIKKIEV
01/23/2012
I just made this with a few adjustments for what I had on hand... I had leftover Jasimine rice so I used that just warmed it up and I did not have Marsala wine on hand so I used Chenin Blanc wine...this was SO delicious and my 12 year old asked me to make this a keeper so I think I will continue to make it the same way. Very good!!!
(10)
Anonymous
02/18/2012
I have tried other Marsala recipes from this site and I haven't liked any of them. This one is so simple and was amazing. Restaurant quality! I followed the recipe exactly except for the fact that I cut it in half for just my husband and I. I made it even easier and used 90 second microwaved brown rice. I served it with green beans. Awesome!
(8)
CHRYS7
03/01/2012
Very easy recipe with a wow taste factor! I will make this over and over! I used Port and mushroom stock and it was truly excellent!
(5)
late4supper
07/04/2012
Moist and Tasty! I used canned mushrooms for lack of fresh. When I prepare this dish again I will most likely double up on the mushrooms butter and wet ingredients ingredients so that there is more sauce. This recipe will keep you at the stove for a while but it's worth every minute invested.
(3)
dsb9938
03/07/2012
Always enjoy this when I'm out. Now I get to love it at home too! Thanks!
(3)