Chicken Marsala with Mushrooms and Herbs

Chicken Marsala
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Ratings (21)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4 Servings

This dish is meant to be similar to the chicken Marsala from Olive Garden Restaurants.

I use dry Marsala in this dish, but if you prefer a slightly sweet flavor in the dish, use a  sweet Marsala.

This is one of the easiest skillet chicken dishes, and one of the tastiest. I usually serve it with angel hair pasta or spaghetti, but it is great with potatoes or rice as well.


  • 4 boneless chicken breast halves; skin removed, pounded to an even 1/4-inch thickness

  • 1/4 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried leaf basil, oregano, or Italian herbs
  • 3 tablespoons extra virgin olive oil
  • 3 to 4 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1/2 cup dry (or sweet) Marsala wine 
  • salt, to taste

Steps to Make It

  1. Combine flour, 1/2 teaspoon salt, pepper and oregano and blend well.

  2. Heat the oil and butter in a skillet until bubbling lightly.

  3. Dredge the chicken in the flour mixture and shake off the excess.

  4. Cook the chicken over medium heat for about 2 minutes on one side, or until lightly browned.

  5. As you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for about 2 more minutes, until lightly browned on the second side. Stir the mushrooms.

  6. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and simmer for about 10 minutes.

  7. Taste and add salt, as needed.

Serves 4.