Kel’s Easy Chicken Marsala, Molto Buona!

Kel's Chicken Marsala

Is Chicken Marsala a dish you only order in a restaurant because you’re too intimidated to  make it at home? Well, it shouldn’t be — the key to this awesome and easy dish is in the mushrooms and wine.

If you’re not familiar with Marsala wine, I can tell you it’s too sweet (at least for my taste buds) to drink, but wonderful to cook with. According to Wikipedia , “Marsala wine is frequently used in cooking and is especially prevalent in dishes served in Italian restaurants in the United States. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs.” And that’s exactly how you will create this recipe.

Make sure you use fresh mushrooms for this recipe, absolutely no canned or jarred stuff! I love shiitakes for my Chicken Marsala, but creminis, bellas or even button ‘shrooms will do. A few rough chops and you’re good to go!

Ingredients (for 2 servings)


  • 2 skinless, boneless, chicken breasts
  • ½ cup (or so) all-purpose flour, for dredging
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons plus 1 tablespoon extra-virgin olive oil
  • 1 shallot, diced small
  • 2 garlic cloves, pressed
  • 8 ounces shiitake mushrooms, stemmed and halved
  • ¾ cup sweet Marsala wine
  • ½ cup chicken stock
  • 2 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • Green onions (both white and green parts) for garnish


Preheat oven to 200 degrees F.

If your chicken breasts are really thick, slightly freeze and slice in half (I love my Pampered Chef’s Close & Cut for this step!)

Pampered Chef Close & Cut

Place the chicken breasts on a cutting board and cover with wax paper. Pound with the flat side of a meat tenderizer (again, I love my Pampered Chef tool for this), until they are about 1/4-inch thick.

Flatten chicken with Pampered Chef Meat Tenderizer

Season the flour with salt and pepper. Heat olive oil over medium-high in a large skillet. Season chicken with salt and pepper and dredge both sides of each piece of chicken in the seasoned flour, shaking off the excess.

Dredge seasoned chicken in seasoned flour

Place chicken into the pan and brown or 5 minutes on each side until golden, turning once. Transfer chicken to a baking sheet and place in oven to keep warm.

Brown chicken on all sides

Heat 1 tablespoon olive oil in large skillet. Add the shallots and garlic and sweat for 2 minutes.

Add the mushrooms, season with salt and pepper, and sauté until their moisture has evaporated.

Add mushrooms to sauteed onions

Add the Marsala to the skillet and simmer for a minute or so. Add the chicken stock and simmer for a minute to reduce the sauce slightly.

Add Marsala wine, etc. to mushrooms

Stir in the lemon juice and the butter.

Stir in butter to mushroom mixture

Return the chicken to the pan; simmer gently for a minute or so. Season with salt and pepper and garnish with the green onions before serving.

Return chicken to skillet and garnish

Serve with a traditional pasta side dish (sorry, not doing pasta right now), and a green veggie, plus a great glass of wine!

Kel's Chicken Marsala is served

Bon appétit!

Eat, drink and be merry!

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