Chicken Marsala

Easy-Peasy Restaurant Grade Entree

Meal fixing is much about scaling effort for the best results. I steered clear of Chicken Marsala thinking it was going to be too fussy for that wonderful flavor. Was I missing out! Enjoy this simple, powerful dish with some rice and a veggie side.

Serves 4-6


  • chicken- 2 lbs., skinless, boneless breast or thighs
  • flour- 1 cup, seasoned with 2 tsp salt and 1 tsp pepper
  • butter- 6 TBS.
  • baking soda – 1/8 tsp [big pinch] optional to promote browning
  • mushrooms- 6 oz., sliced
  • marsala wine- dry, 1/2 cup
  • chicken stock- 1/2 cup or other stock
  • corn starch- 2 tsp., mixed with 2 TBS. water or stock
  • rosemary- 2 TBS., fresh, minced, or other fresh green herb
  • salt and pepper for final seasoning


Lake Lure

  1. Dredge the chicken parts in flour, then shake off excess
  2. In a large skillet, melt the butter with medium-low heat. Add in the chicken in one layer and cook slowly, so as not to brown the butter. Sauté for 3 minutes or so and flip.
  3. Add the mushrooms, and rosemary, and continue to cook until chicken is done—about another 3-4 minutes
  4. Remove just the chicken to a warm platter, then increase heat and add wine and stock then bring to a bare simmer
  5. Pour in the corn starch slurry while stirring; until thickened—a minute or so
  6. Add the chicken back in and cover with sauce to heat through

Serve over rice or butter noodles

2 thoughts on “Chicken Marsala

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