Hands down, this is my favorite chicken marsala recipe. It’s absolutely amazing – the rich marsala sauce, with bits of garlic and pops of parsley is OUT. OF. THIS. WORLD.
Trust me on this one. Whether you have a hot date coming over for dinner or you’re entertaining family/friends, this is a dish that will impress. It’s super easy and as they sop up the sauce with crusty bread, they’ll wonder how many hours you spent whipping it up.
Here’s my sexy close-up photo … you can see the Crispy Oven Roasted Potatoes on the side. I feel like potatoes are a staple with chicken marsala. The two go hand-in-hand on every restaurant menu – am I right?
I always use Holland House Marsala Cooking Wine. Nothing fancy, and available at nearly every grocery store (in the oil/vinegar aisle). Aside from that one ingredient, you probably have the rest in your kitchen cabinets!
- 4 chicken breasts, cleaned
- 5 tablespoons flour
- 2 tablespoons vegetable oil
- 8 ounces white mushrooms, cleaned and sliced
- 3 garlic cloves, minced (by all means, add more if you like!)
- 1 teaspoon tomato paste (I used a teaspoon from an open jar of tomato sauce – it works, too!)
- 1 1/2 cups marsala cooking wine
- 1 1/2 tablespoons lemon juice
- 2 tablespoons butter
- 1 tablespoon dried parsley (use fresh if you have it)
- Salt and pepper
- Place the chicken in a large mixing bowl and sprinkle the flour on top of the chicken. Toss until the chicken is completely coated with flour.
- Heat the oil in a large pan over medium-high heat. Once hot, add the floured chicken to the pan and cook until golden brown on each side. Place the cooked chicken on a plate and cover with foil. Set aside.
- Return to the medium-high heated pan. Scrape up the brown bits the chicken left behind. Add the sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms’ liquid evaporates and they begin to brown.
- Add the garlic, tomato paste (or sauce) to the mushrooms. Stir constantly for 1 minute, mixing well.
- Reduce the heat to low and add the marsala cooking wine. Stir, scraping up brown bits on the bottom of the pan, and then simmer until the sauce reduces (about 5-10 minutes).
- Stir in the lemon juice and butter until it’s all incorporated. Toss in the parsley, then taste test (add salt/pepper to your liking).
- Add the chicken to the pan and cover with the marsala sauce. Spoon chicken and sauce onto a large plate and serve immediately.
We have a fancy little Italian restaurant in our neighborhood that we go to only for special occasions, as they are very high-priced. I always get their Chicken Marsala because it is A-MAY-ZING! I came across this recipe and thought I would give it a try because it looked just about like theirs looks plated. OMG! It was exactly the same!!! I am in love and no longer have to pay $26 a plate for this particular dish, plus I don’t have to crave it anymore. I made it exactly per recipe and it was fantastic. Thank you for making my day with this recipe.
Wow, thank you for your lovely compliments! So glad you enjoyed it. It’s my favorite!
Delicious! I followed the recipe exactly as written. I have made chicken marsala before and never thought of adding tomato sauce. It really made a difference. Got lots of compliments. Will definitely make this again.
Thank you, Lisa! I’m glad you enjoyed it! It’s my absolute favorite. Now you can add it to your recipe arsenal as well!
I made this tonight and it was awesome.!! Everyone loved it. I will make this again! Thanks for the recipe!!
You’re very welcome! It’s a favorite of mine.
This is the second time I have made this recipe and it is excellent.. this time I added spinach and it was solo delicious.. love the recipe and will us it again.. thank for sharing it..
So glad you like it! Spinach is a great addition.
I’m for sure pinning this so I can try it. I would suggest to not use cooking wines. They are full of sodium and are bad for you! I always have to be careful about what alcohols I buy because I don’t drink because of religious reasons. I do love to cook with them though! My understanding is that Marsala wine is one of the wines that are shelf stable, which means it doesn’t go bad and it isn’t full of sodium. Win win for me! Thanks for sharing the recipe. 🙂
So glad you enjoyed!
Do you use the sweet Marsala wine or regular?
I use the variety found in grocery stores (Holland brand). Feel free to use your favorite.
It was amazing, I added the little red tomatoes to ur recipe. I used mash potato for the sides. I will be making this again.
So glad you enjoyed it! Potatoes, in any form, go perfectly with chicken marsala.
I’ve made this dish for years, and veal Marsala also. I have used 1 teaspoon of cornstarch for those that either are ouy or allergic to tomatoes like my grandson. Works very well
Cornstarch is a great idea to thicken the sauce, thank you for the tip!