Chicken Marsala, My Way

    55 min

    Chicken breasts are coated in a light batter, then fried and served with a mushroom and Marsala sauce. Serve with rice, pasta or potatoes and steamed vegetables.

    44 people made this

    Serves: 4 

    • 675g skinless boneless chicken breast fillets, pounded thin
    • 125g plain flour for coating
    • 2 eggs, beaten
    • 60g butter, divided
    • 1 tablespoon vegetable oil
    • 250ml chicken stock
    • 125ml dry Marsala wine
    • 175g mushrooms, sliced
    • 2 tablespoons dried oregano
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon Oxo liquid concentrated beef stock
    • 2 teaspoons fresh lemon juice
    • 4 tablespoons grated Parmigiano Reggiano (Parmesan) cheese for topping
    • salt and ground black pepper to taste

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Cut chicken into serving size pieces. Dip in flour. Dip in egg.
    2. Melt 30g butter and 1 tablespoon oil in a wide frying pan. Fry chicken until light brown. Do not crowd pan. Add more oil if necessary to keep chicken from sticking. Place chicken on a serving plate and keep in a warm oven.
    3. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken stock, Marsala wine, oregano, parsley and concentrated beef stock. Stir well. Cook over high heat until liquid is reduced by half.
    4. Remove pan from heat. Swirl in 30g butter and lemon juice. Season with salt and pepper. Pour sauce over chicken and sprinkle with cheese.

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    Reviews in English (36)


    I tried this recipe after years of having it in restaurants and wondering what they had used to make this. Finally I found this recipe and I was very, very pleased. It was easy to make and delicious. I did end up having to add more olive oil to prepare the chicken and a bit more marsala wine for the sauce but overall it was great! I would reccommend letting the sauce and the chicken sit for a while so that the flavors are absorbed.  -  02 Mar 2000  (Review from Allrecipes US | Canada)


    Good Recipe! I changed a few things though. Instead of using egg and just flour I omited the egg and added 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp dried oregano to 1/4 cup flour and dipped the chicken in that and then fried it. I didn't have the meat extract and couldn't find it at 2 grocery stores so I ommitted it and added 1 tsp chicken bullion granules. I used cooking wine so didn't add any additional salt. Before swirling the butter and juice, I added about 1/2 cup heavy whipping cream and thickened it with a water/flour mixture. I served it to guests and they loved it.  -  25 Aug 2004  (Review from Allrecipes US | Canada)


    This Marsala is wonderful! I made it exactly as Merwin wrote it and it was delicious. I wouldn't change a thing. Way to go Chef Merwin!  -  07 Mar 2003  (Review from Allrecipes US | Canada)