Chicken Marsala is a very easy yet elegant dish. The Marsala wine is what gives it that unique flavor. Hence the name chicken “Marsala”. Make sure to use imported Marsala wine. If it’s made in the United States, it’s not the real stuff. Marsala wine is made from grapes that are not grown in the United States, therefore you want I get the imported wine. This dish is not traditionally made with any heavy cream, but I used it in this recipe, because I like my chicken Marsala really creamy, but that’s totally optional.

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Ingredients:
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 garlic clove minced
4 tbsp butter
4 tbsp olive oil
8 chicken tenders
3/4 cup onion chopped
sliced baby Bella mushrooms (8 oz pkg.)
1/4 cup heavy cream (optional)
1 cup sweet marsala wine
1 cup chicken stock

Instructions:

1. Combine the flour, salt, black pepper, and dried oregano in a shallow dish and set aside.

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2. Dredge both sides of each chicken tender in the flour mixture.

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3. Melt the butter and olive oil in a skillet over  high heat and place the floured chicken inside.

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4. Cook the chicken tenders for 3-4 minutes on each side. Once all the chicken is cooked, remove from the skillet and set aside.

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5. In the same skillet, sauté the minced garlic and chopped onions until they become translucent.

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6. Add in the mushrooms and cook until they soften. Then pour in the Marsala wine and chicken broth.

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7. Add the cooked chicken back into the skillet and pour in the heavy cream. Cook for another 5 minutes and serve with mashed potatoes or pasta.

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Chicken Marsala
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ⅓ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 garlic clove minced
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 8 chicken tenders
  • ¾ cup onion chopped
  • sliced baby Bella mushrooms (8 oz pkg.)
  • ¼ cup heavy cream (optional)
  • 1 cup sweet marsala wine
  • 1 cup chicken stock
Instructions
  1. Combine the flour, salt, black pepper, and dried oregano in a shallow dish and set aside.
  2. Dredge both sides of each chicken tender in the flour mixture.
  3. Melt the butter and olive oil in a skillet over high heat and place the floured chicken inside.
  4. Cook the chicken tenders for 3-4 minutes on each side. Once all the chicken is cooked, remove from the skillet and set aside.
  5. In the same skillet, sauté the minced garlic and chopped onions until they become translucent.
  6. Add in the mushrooms and cook until they soften. Then pour in the Marsala wine and chicken broth.
  7. Add the cooked chicken back into the skillet and pour in the heavy cream. Cook for another 5 minutes and serve with mashed potatoes or pasta.