Chicken Marsala with mushrooms

    2 hours

    Chicken breasts are sauteed with mushrooms and served in a delicious Marsala sauce.

    167 people made this

    Serves: 6 

    • 4 tablespoons butter, divided
    • 150g sliced fresh mushrooms
    • 4 tablespoons plain flour
    • 1/2 teaspoon garlic granules
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 675g skinless, boneless chicken meat - cut into 12 pieces
    • 2 rashers bacon, diced
    • 60ml cold water
    • 1 teaspoon cornflour
    • 125ml dry Marsala wine

    Prep:10min  ›  Cook:50min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Melt 1 tablespoons of the butter in a medium frying pan. Saute mushrooms until soft, remove from pan and place in a small, covered bowl.
    2. Mix flour, garlic granules, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same pan and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to pan and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
    3. Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornflour and mix together, then mix in wine. Pour liquid mixture into pan, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.

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    Reviews in English (131)


    This was my first attempt making chicken marsala. After viewing a few different recipes, I incorporated a few tips into this one. I doubled up on the sauce and added a cup of chicken broth, because I used real marsala wine and using that alone gave it a real strong liquor taste. I also used a combination of fresh mushrooms and baby portabella mushrooms. Instead of cornstarch, I used Wondra flour for sauces that you can just sprinkle in to thicken it. I also pounded the chicken to make it real thin. We have an Italian restaurant near us that we always go to to get this dish and my daughter raved that mine was even better. I served it with penne pasta with marinara sauce. Thanks for this excellent recipe, I know I will be making it alot.  -  17 Nov 2001  (Review from Allrecipes US | Canada)


    This was good, but after this time I will double or even triple the sauce and mushrooms as someone had suggested because there wasn't enough for the chicken. Great recipe and easy.  -  18 Feb 2005  (Review from Allrecipes US | Canada)


    I dipped my chicken into egg and then seasoned flour. I browned the chicken very well and placed it in a large casserole dish as I had twelve breasts. I made my sauce separately, which by the way was tripled . I also needed to add additional marsala. I covered the casserole and placed it in the oven for about forty five minutes. Great birthday dinner for my daughter which everyone loved. Thanks a bunch!  -  07 Jan 2006  (Review from Allrecipes US | Canada)