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” (<hah!) 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!

Chicken Marsala

Makes 3-4 servings

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Add the garlic, tomato paste (or sauce) to the mushrooms. Stir constantly for 1 minute, mixing well.
5. 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).
6. 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).
7. Add the chicken to the pan and cover with the marsala sauce. Spoon chicken and sauce onto a large plate and serve immediately.