Easy Chicken Marsala In 40 Minutes

It’s been one week since my surgery, but it seems like a long, hard week. Immediately after surgery I experienced less pain than before surgery for a couple of days. Since then I’ve had periods of intense pain almost daily. I see little improvements but this is going to be a long slow recovery I fear. Thanks to all of you for your support and kind messages. I do appreciate them. Today I have a fast recipe for an Italian dish.

If you like Italian food, you may have enjoyed Chicken Marsala in a restaurant. It’s an Italian-American dish of  of lightly breaded and browned chicken cutlets and mushrooms in a rich Marsala wine reduction sauce. The ingredient that makes this recipe so identifiable and delicious is the Marsala wine that’s used to prepare the sauce. 

 Chicken Marsala is super quick and easy to make for a weeknight dinner and special enough for company. Using one pan you can have dinner on the table in 40 minutes. It is usually served with pasta but it’s also wonderful with rice or mashed potatoes. For a lower carb meal, serve it with my creamy cauliflower mash with a green salad or green beans.

Easy Chicken Marsala

Use organic when available. Serves 4


Easy Chicken Marsala

Chicken Marsala is an Italian-style recipe for tender pan-fried chicken breasts in a rich Marsala wine and mushroom sauce.
Course Main Course
Cuisine Italian
Keyword chicken, chicken Marsala
Servings 4


  • 4 thin boneless skinless chicken cutlets or 2 thick breasts sliced in half
  • salt and pepper to taste
  • 1/2 cup flour
  • 4 tsp olive oil divided
  • 8 oz button or cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Marsala Wine
  • 1/2 cup chicken broth
  • 2 tbsp finely chopped fresh parsley


  • Season chicken breasts with salt and pepper
  • Heat 2 tbsp oil in large pan over medium high heat
  • Dredge chicken in flour and shake off any excess
  • Sear chicken breasts on each side and cook until golden brown and cooked through, about 7 minutes per side
  • Remove from skillet and set aside on plate covered with aluminum foil to keep warm
  • In the same skillet heat another 2 teaspoons olive oil over medium-high heat
  • Add the mushrooms to the pan
  • Cook until softened, 3-4 minutes
  • Add garlic, stir, and cook for another minute
  •  Pour in marsala wine and chicken broth
  • Bring to a simmer and cook until liquid is reduced by half, about 6 to 7 minutes.
  • Optional If sauce is still too thick, whisk together 1 tsp cornstarch with 2 tsp water. Add to sauce & stir constantly until sauce has just thickened
  • Reduce heat to low and add chicken back to the pan
  • Spoon some sauce and mushrooms over the top of the chicken breasts
  • After one minute serve chicken warm topped with sauce and fresh parsley
  • Optional serve over pasta or mashed potatoes

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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

15 thoughts to “Easy Chicken Marsala In 40 Minutes”

  1. I made chicken marsala a few years ago and then I ran out of marsala wine and forgot all about this delicious recipe. I will have to make it again (and buy some more wine) because I remember that everyone loved it.

  2. Oh dear, I hope you start to feel better soon. It sounds like plenty of rest is needed.
    I don’t think I have ever made chicken marsala before, I think I need to. What a delicious sounding recipe. x

  3. I am going to have to make this Carol, it looks delicious and I haven’t made any Indian food in a while. I am overdue! Thanks so much and have a great week!

    1. each day I am starting to feel a little better – I’m really glad the first week is over. It will be a long slow recovery but I have great hopes for improvement in my functioning.

  4. I read this too quickly and just realized I had missed about your recovery from surgery. So sorry about that. I wish you the speediest of recoveries and that the pain will lessen each hour. I also think I mentioned this was an Indian dish instead of Italian. My fingers fly faster than my brain at times. Sorry about that too! I will be thinking of you and hoping for better news next time. Feel better soon!

  5. So it’s the wine that makes it the chicken marsala? I never knew. I don’t drink wine, but I will have t pick up a bottle because this looks delicious. Thanks for sharing at #aclwcc. Pinned and tweeted.

  6. This looks absolutely delicious! I can’t wait to try this, going to put in our menu for next week. I have been trying to make new dishes, out of my comfort zone. Hope your feeling better, just remember it will get better.

  7. That sounds delicious! I haven’t tried making chicken marsala in a long time but I LOVE it. I hope your recovery keeps going well.

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