Chicken Marsala

This is a classic version of the popular Italian-American chicken dinner with mushrooms and the delicious flavor of Marsala. Chicken Marsala is a perfect mid-week meal because it's quick and very easy. I like to use sweet Marsala for this dish, but you could use sweet or dry.

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Chicken Marsala

  • Prep Time: 15 m
  • Cook Time: 20 m
  • Total Time: 35 m
  • Servings:


  • 1 1/2 pounds boneless skinless chicken breasts 2 large breasts
  • salt and freshly ground black pepper
  • ½ cup flour
  • 2 tablespoons olive oil divided
  • 1 tablespoon butter
  • 8 ounces mushrooms white button or brown mushrooms, sliced
  • 1 clove garlic minced
  • 1 tablespoon finely chopped fresh sage or ½ teaspoon dried sage
  • 1 cup sweet Marsala wine
  • ½ cup chicken stock
  • 2 tablespoons heavy cream or butter
  • 2 tablespoons chopped fresh parsley


  1. Pre-heat the oven to the lowest temperature possible – usually around 170˚F.
  2. Slice the chicken breasts in half horizontally so you end up with four flat chicken cutlets. Lightly pound the cutlets to ½-inch thick. Season the chicken with salt and pepper, and then lightly dredge each breast in the flour, shaking off any excess.
  3. Heat a large skillet over medium-high heat. Once the pan is hot, add 1 tablespoon of olive oil and one tablespoon of butter to the skillet. Place the chicken in the skillet, reduce the heat to medium and brown well on both sides – about 2 to 3 minutes per side. Brown the chicken in batches rather than over-crowding the skillet. Transfer the browned chicken to a platter and place it in the oven to keep warm.
  4. Add the remaining olive oil to the skillet. Cook the mushrooms in the skillet over medium-high heat until nicely browned and tender – about 4 minutes, tossing occasionally. Add the garlic and the sage and continue to cook for another minute.
  5. Add the Marsala wine to the skillet and bring to a simmer. Deglaze the skillet, scraping up any brown bits on the bottom of the skillet. Reduce the wine by half – about 3 to 4 minutes. Add the chicken stock and continue to simmer for another 3 to 4 minutes. If using cream, add the cream now and simmer for a minute or two. If using butter, remove the skillet from the heat and stir in the butter to melt. Stir in the parsley and season the sauce to taste with salt and pepper. Return the chicken and any juices to the skillet and turn to coat all the pieces with the sauce. Serve immediately.
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Comments (24)Post a Reply

  1. 5 stars
    Awesome recipe Meredith. Had to use a bit less salt since we have high blood pressure but so delicious. I’ve made other recipes but never with sage. It gave the dish such a great flavor without over powering. Thank you.
    Love your recipes💕

  2. hi Meredith, I wanted to write and THANK YOU for all the amazing recipes you are sending to us during this very trying time. The recipes are so easy to make and delicious.
    Thank you again and love the photos of Hazel and Loulou

    1. HI Annette. The marsala is a pretty important part of this dish. If you were to make it without, it wouldn’t be chicken marsala, BUT… you could leave the marsala out, increase the chicken stock to 1 cup and increase the heavy cream a little. You’ll have a creamy mushroom sauce with your chicken which will be delicious.

  3. Previously watched you do presentations on QVC! I made this recipe and it was amazing. We are lactose free, so no cream was used, only butter. Thanks!

  4. oh boy, is this a keeper! I got brave and served it to company (untried ahead of time) and they loved it too.

  5. I am making this now for the 2nd time. We love it. I served over penne pasta last time and doing linguini tonight.

  6. 5 stars
    Made this yesterday; recipe is easy and delicious! I’m definitely adding this to my recipe rotation. Easy enough for a weeknight, yet fancy enough for guests. Didn’t have sage, so I used summer savory.

  7. Loved the recipe as always. But please tell me the name of the music on the chicken franchaise video. Also loved that recipe as well. Thank you so much.

    1. Hi Phyllis. I’m afraid I don’t know the name of the music on the Chicken Francaise video. I have a license that I use for music clips and I don’t know what clip my videographer chose for that video. So sorry.

  8. 5 stars
    Hi Meredith –

    Hi Meredith. Made this Chicken Marsala last night for my son’s birthday dinner. Watched your video and followed your directions. It was fantastic!!! Love this recipe! You know, you’re my go-to when I want to try something new. I have never been disappointed. Thank you!!! Now if I could only mic you again someday! Mary W Q ops!

  9. 5 stars
    I did not make it yet as I had already bought dry Marsala wine. Meredith do you recommend adding sugar? Or would the dry Marsala be as tasty?

  10. Just bought the wine and looking forward to making this. Could I use half/half instead of HWC? I have been watching you for years and you and your recipes are terrific.

    1. Thanks Carol. You could swirl in a little half and half at the end, but don’t simmer it. Half and half can break, whereas heavy cream won’t. You can also just leave the heavy cream out and swirl in a little butter at the end.

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