Light and easy chicken with Marsala sauce

    30 min

    This is a lighter version of one of my favourite dishes, Chicken Marsala. It's easy to make and perfect for a weeknight supper. Serve with rice or mashed potatoes.

    626 people made this

    Serves: 4 

    • 4 tablespoons plain flour
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon dried oregano
    • 4 boneless, skinless chicken breast fillets
    • 1 tablespoon olive oil
    • 15g butter
    • 75g mushrooms, sliced
    • 125ml marsala wine

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a medium bowl, stir together the flour, garlic salt, pepper and oregano. Dredge chicken in the mixture to lightly coat.
    2. Heat olive oil and butter in a large frying pan over medium heat. Fry the chicken in the frying pan for 2 minutes or until lightly browned on one side. Turn chicken over and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
    3. Pour Marsala wine over the chicken. Cover frying pan, and reduce heat to low; simmer for 10 minutes or until chicken is no longer pink and juices run clear.

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    Reviews & ratings
    Average global rating:

    Reviews in English (571)


    I really liked this recipe, but I did make a few changes which I think made it even better. After I browned the chicken breasts I removed them from the pan and sauteed the mushrooms along with 3 cloves of crushed garlic. I then combined one can of cream of mushroom soup with a cup of marsala wine, then poured the mixture over the chicken I returned to the pan. I let simmer for 15 minutes, and it was the best I ever had.  -  24 Jun 2003  (Review from Allrecipes US | Canada)


    I made this for my husband last night and it tasted just like the version from the Macaroni Grill. I took the advice of many of the previous reviewers and used more mushrooms, including chopped portabello, twice as much Marsala wine (the sweet variety), and slivered garlic added with the mushrooms. I also simmered the entire thing for 35 minutes covered for the first 20 and then uncovered for the last 15. In addition, I decided to put in a bit of heavy cream at the end, which I figured couldn't hurt!  -  17 Aug 2002  (Review from Allrecipes US | Canada)


    Wow, what a recipe! I really didn't think it would turn out to be so tender and juicy, but it was. So many chicken recipes turn out dry, but this one was just wonderful. Made my kitchen smell awesome! I made it with rosemary potatoes and fresh green beans. What a meal! Thanks for the recipe!  -  05 Jun 2001  (Review from Allrecipes US | Canada)