Chicken Marsala


This fabulous recipe comes from the none other Better Homes and Gardens cookbook.  I’m just nuts over this sauce!

Chicken Marsala


  • 1/4 cup all-purpose flour
  • 1/2 tsp dried thyme, crushed
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 skinless, boneless chicken breast halves
  • 1 cup chicken broth
  • 1/2 cup dry Marsala
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 cups sliced fresh button or cremini mushrooms
  • 2 tbsp finely chopped shallot
  • Hot cooked pasta (optional)
  • Snipped fresh Italian parsley


  • In a shallow dish, stir together flour, thyme, salt, and pepper; set aside.  Place each chicken breast half between two pieces of plastic wrap.  Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick.  Discard plastic wrap.  Coat chicken pieces with flour mixture; shake off excess.
  • In a small bowl whisk together any remaining flour mixture, the broth, and Marsala; set aside.
  • In a large skillet, cook chicken in 1 tablespoon of the butter and the olive oil over medium-high heat for 4 to 6 minutes or until no longer pink, turning once.  Transfer chicken to a platter; cover with foil to keep warm.
  • Add mushrooms and shallot to skillet; cook for 6 to 8 minutes until tender.  Remove skillet from heat.  Carefully add Marsala mixture to skillet.  Return to heat.  Cook and stir until slightly thickened and bubbly.  Whisk in the remaining 2 tablespoons butter until incorporated.  If desired, serve over pasta.  Spoon mushroom sauce over chicken.  Sprinkle with parsley.

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