Chicken Marsala

When wine is a main ingredient how can you not love the dish? I had plenty of mushrooms in the house so I tossed together an easy, old-school Italian dish, chicken Marsala. I served it over spaghetti and chased it down with a glass of wine… just in case there wasn’talready enough. 🙂


  • ½ cup whole wheat flour – or any flour you prefer
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2-3 boneless, skinless chicken breast cut in thirds
  • 1 ½ tbs. unsalted butter
  • 2 tbs. olive oil
  • 1 cup marsala cooking wine
  • 1/4 cup organic chicken broth
  • 2 tsp. dried oregano
  • 1 ½ cups of white mushrooms
  • 1 garlic clove, chopped
  • 1 tbs. parsley

Optional: Pasta (I used Tinkyada  brown rice pasta- spaghetti)


  • In a large frying pan over medium heat, melt 1 Tbs. of butter with 2 tbs. of olive oil.
  • Stir together flour, 1 tsp. of salt and 1/2 tsp. pepper. Coat the chicken breasts in the flour mixture, and place in the frying pan.
  • Cook until golden on both sides and then transfer to a plate
  • Add the mushrooms to the frying pan and let cook 5 minutes
  • Add the chicken back into the pan and cook for another 2 minutes
  • Add 1 cup of Marsala cooking wine, ¼ cup of chicken broth, garlic, oregano and parsley.
  • Let cook on high for about 10 minutes and then serve over pasta or with a side of mashed potatoes

Posted by

Hi, I’m Bri! A Chicago native and Atlanta transplant but my real home is in the kitchen. Whether I’m eating or cooking (or washing dishes) you can find me there! My passion for food and experiment has become my after work obsession. Erik’s my husband, he has the lucky job of being my personal taste tester.

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