I have made this chicken marsala recipe twice and both times it has tasted amazing-no leftovers! It is super simple to make if you have all the ingredients.
The Marsala wine is important, you can use white wine but the taste is not the same. Also, do not skimp on the butter, it adds amazing flavor to the sauce and really makes the dish.
You can use chicken breast and pound it out but to make it for a weeknight it adds to the time needed to prep the dish. I made it on a weeknight both times and I used Purdue thin sliced chicken breast, but a cutlet or even tenderloins would also work well with this recipe.
I added the bag with the season because I think it is easier to “shake and bake” but you could also dip the chicken in a bowl with the seasoned mixture and have the same results. It is so easy and so worth it once you sit down to enjoy it! I had chicken marsala over rice and over pasta and I must say, pasta wins!
- 4 pieces boneless chicken cutlets or thin sliced chicken breast
- 2 cups mushrooms sliced
- 1/4 cup whole wheat flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup Marsala wine
- 3/4 tsp dried basil
- salt & pepper to taste
- Combine dry ingredients and whisk together.
- Heat the oil and butter until butter is melted.
- Take the dry ingredients and add them to a large plastic bag and add the chicken, shake to coat the chicken and add to the skillet.
- Brown on one side and then add the mushrooms to the skillet and flip the chicken.
- Add the Marsala wine and cover. Cook until chicken is no longer pink in the middle.
- Serve over rice or pasta.