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Chicken Marsala

Chicken Marsala

Paula Nemzek for KCTS 9 Cooks


Good enough for company, this recipe is also easy for a weeknight dinner.

Serves 4 to 6

  • 4 skinless, boneless chicken breast halves, pounded 1/4-inch thick, or use chicken tenders (about 11/2 pounds)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/3-1/2 cup olive oil
  • 4 cups sliced mushrooms
  • 1/2 red onion, cut in small dice
  • 3/4 cup Marsala wine
  • 1/4 cup half-and-half
  • 1/4 cup chicken broth (optional)
  • cooked pasta


In a large food-safe plastic bag, mix together flour, garlic powder and pepper. Toss in chicken pieces, a few at a time, and coat with flour mixture. Set aside.

In a large skillet, heat oil to medium, about 350 degrees. Place prepared chicken in the pan, shaking off any excess flour, and lightly brown on both sides, about 5 minutes total. Transfer chicken to a plate and keep warm.

Add mushrooms and onions to the pan and sauté briefly, until onions start to become translucent. Pour in Marsala and stir to incorporate any browned bits from the pan. Return chicken to the pan, cover and simmer for 7 to 10 minutes, turning the chicken once, until no longer pink and juices run clear. As the chicken cooks, add chicken broth, if needed, to increase the liquid. Add half-and-half and stir to combine.

Serve over your favorite cooked pasta. A little goes beautifully with the sauce, and a lot stretches the dish and makes it more economical. We break up spaghetti into thirds before cooking, to make eating a little less messy.

Timesaver tips: Buy sliced mushrooms in the produce aisle, and use chicken tenders – no pounding necessary!

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