Flavorful Chicken Marsala

Flavorful Chicken Marsala


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Savor this Italian classic with this simple recipe. It's made with a nice, dry wine and will become a quick and easy family favorite.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 6 boneless, skinless chicken breasts
  • Salt and pepper
  • 1/4 C. all-purpose flour, divided
  • 3 Tbs. unsalted butter, divided
  • 8 oz. white mushrooms, quartered
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3/4 C. sweet Marsala wine
  • 1/2 C. chicken broth
  • 2 tsp. lemon juice
  • 1 Tbs. chopped fresh parsley

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Cook egg noodles according to package instructions. In a large skillet heat olive oil. Season chicken with salt and pepper, then toss with three tablespoons of the flour to coat evenly. In a large saucepan over medium high heat, melt two tablespoons of the butter. Add chicken, and brown on all sides. You might need to do this in 2 batches. Once all of the chicken is cooked set aside on a plate. Melt tablespoon of butter in hot pan, and add mushrooms and onion. Saute until mushrooms start to brown, about six minutes. Add garlic, and cook for about a minute more. Add remaining flour, and cook, stirring constantly, until flour begins to brown. Add Marsala wine and chicken broth, and bring to a simmer. Cook until thickened, about 2-3 minutes more. Add the reserved pork, and cook until heated through, about a minute. Add lemon juice and parsley, stir to combine, and serve over hot buttered egg noodles.

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