BJ's Chicken Marsala

267 reviews, 4.6 star(s). 95% would make again

Ready in 45 minutes

A quick and tasty Italian favorite!

"Excellent dish (although I used a slightly different recipe)! The Marsala sauce can also be made by whisking in a beurre manie (combine 2T flour, 1T butter and mix, sort of like a pastry dough) a little at a time after letting the sauce reduce. This adds a tiny bit of fat to the recipe but allows the sauce to thicken and better cling to the chicken.
I also added 1c of mushroom broth to the marsala wine prior to reducing. It helps accentuate the earthy tones of the rest of the dish and contributes a lot to the overall flavor."


4 Chicken boneless skinless half-breasts; (pounded to even thickness)
1/3 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoon olive oil
4 tablespoon Butter
1 clove Garlic
1 cup mushrooms; (fresh, sliced)
1/2 cup Marsala wine
Italian parsley

Original recipe makes 4



Combine flour, salt, and oregano in a shallow bowl.

Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet.

Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely .

Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper.

Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.


Quick and easy, yet tasty and classy chicken.

Verified by stevemur
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Big hit!


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I put the mushrooms in the flour as well and they turned out great.
chrishanratty85 9m ago

ok, but will try a different recipe next time I make chicken marsala
alleb 10m ago

This was extremely good. I did double everything and added 2 pieces of chicken. I couldn't wait for the wine to reduce, so I took some of the dredging flour and mixed it with the sauce & thickened it that way. I had to sauté the mushrooms separately as there was not enough room in my huge iron skillet. Having said all that, my 21-year-old who begged for chicken Marsala, and has been trying various recipes on his own and has tried it at various restaurants said it was the best Marsala he's ever eaten and had 3-1/2 helpings and about a pound of bow tie pasta! I thought it would be brought up several notches with the use of a good Marsala and fresh oregano and letting the sauce reduce the way the recipe states. Great recipe though - thanks for posting!!
TMOM7159 1y ago

Insanely delicious!!
mandringa 1y ago

My kids love it.
andrean.ferracci 1y ago

Triple the sauce and mushrooms. Add a little heavy cream really good!
cookingGurl29 1y ago

I double the recipe over gnocchi. And it was great.
Findmeol99 1y ago

Very tasty!!
Rochelle951 1y ago

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