Go Back
–+ servings
Chicken Marsala over fettuccine pasta on a plate next to a fork and garnished with parsley.
Print Recipe
5 from 10 votes

Chicken Marsala

Chicken Marsala is a beautiful, indulgent show stopping dish that looks fancy but it really simple to make. Fragrant and rich, your family will love this recipe!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Chicken Marsala
Servings: 8
Calories: 530kcal
Author: Elise Donovan

Ingredients

  • 3 pounds chicken breasts, cut into strips (or 3 pound bag chicken tenders, thawed)
  • 3/4 cup flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 tablespoon butter
  • 4 tablespoon canola oil
  • 1 teaspoon garlic
  • 24 ounces sliced mushrooms
  • 2 cups Marsala cooking wine
  • 1 cup chicken broth
  • 1/2 cup whole milk or heavy whipping cream
  • 1 cup water
  • 1/4 cup cornstarch or more if needed
  • 16 ounces spaghetti or fettuccini noodles prepared according to package directions

Instructions

  • In a large resealable plastic bag combine flour, salt, pepper, and oregano. Add chicken and shake until well coated.
    Ziplock bag with coated chicken pieces for Chicken Marsala.
  • Heat butter, garlic and oil in an electric fry pan or large skillet. Add chicken. 
    Skillet with oil, butter and pieces of chicken coated in flour for Chicken Marsala.
  • Cook over medium heat (about 300 degrees) until done, turning after about 6 minutes. 
    Cooked chicken in a skillet for Chicken Marsala.
  • Remove chicken from pan and add mushrooms. Sauté mushrooms for 3 minutes. Add marsala, chicken broth and milk (or cream) to mushrooms.
    Sautéed mushrooms in a skillet for Chicken Marsala.
  • In a small bowl, combine water and corn starch until smooth. Slowly add corn starch mixture to marsala sauce until thickened. I like it a little thicker, about the consistency of gravy. 
    Sauce for Chicken Marsala in a skillet.
  • Place chicken back into pan and let simmer for 3-5 minutes.
    Skillet with chicken pieces in sauce for Chicken Marsala.
  • Serve over cooked noodles.
    Large platter of Chicken Marsala over fettuccine pasta.

Notes

  • This recipe makes a huge batch, about eight good size servings. It's the perfect dish to entertain with. Most of the time, however, we half the recipe.
  • If you really don't want to use the Marsala cooking wine, you can substitute with chicken stock, dry white wine or this simple recipe: about a quarter cup white grape juice, a tablespoon of vanilla and a couple tablespoons of sherry vinegar.
  • Heavy whipping cream will enhance this sauce, making it even creamier and richer, but you can use regular milk if that's what you have on hand.

Nutrition

Calories: 530kcal | Carbohydrates: 34g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 586mg | Potassium: 765mg | Fiber: 1g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 4.2mg | Calcium: 42mg | Iron: 2.2mg