Chicken Marsala

Easy-Peasy Restaurant Grade Entree

Meal fixing is much about scaling effort for the best results. I once 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

Planned Over Poultry Marsala

When you have too much turkey or chicken leftovers, here’s a quick marsala to brighten your meal

Serves 2

  • chicken/turkey – 2 cups, sliced into bite sized pieces
  • butter – 3 TBS
  • flour – 3 TBS
  • baking soda – pinch [optional; to promote browning]
  • mushrooms – about 1 cup, sliced
  • chicken stock – 1 1/2 cups, or mushroom stock
  • marsala wine, dry – 1/2 cup
  • rosemary – 1 tsp, finely chopped
  • salt – 1/2 tsp
  • pepper – 1/4 tsp
  • noodles – precooked to al denté
  • finishing herb – chives, parsley chopped for garnish
  1. In a large skillet under medium heat, melt the butter and stir in flour until dissolved and taking on a little color; a few minutes
  2. Add in the baking soda, rosemary, and mushrooms then sauté for a few minutes
  3. While stirring add in the wine and stock and bring to the simmer
  4. Correct for seasoning and add in the poultry to heat through
  5. Add in the noodles and toss to thoroughly coat
  6. Top with chopped herbs and serve

B. Hettig

2 thoughts on “Chicken Marsala

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