Chicken Marsala


Last night I made something I’ve never made before, Chicken Marsala. I don’t know what I was waiting for, it wasn’t difficult at all. It was quite simple, in fact. Dennis said this is one of his new favorite chicken dishes. He loved it. I did too. I loved the way this dish smelled while it was cooking. I’ll definitely be making this dish often.

I made a dredge for my chicken out of flour, kosher salt, pepper, garlic powder and dried oregano. Once I coated the chicken on both sides in the flour mixture, I placed them in a large skillet that I had melted four tablespoons of butter into four tablespoons of olive oil. While the chicken was browning on the first side, I sliced crimini mushrooms. I used two 10-ounce containers because I wanted a lot of mushrooms. I turned the chicken over and cooked the other side for five minutes and once I turned them back, I added the mushrooms and 2 cups of marsala wine. Next, I let it simmer, with the lid on, for about 15 minutes. While this was happening, I made Israeli couscous and also green beans that I sauteéd in olive oil, garlic and course ground dijon mustard.

Following is my recipe for the chicken.


  • 4 skinless, boneless chicken breasts
  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 2 10-ounce packages of crimini mushrooms, sliced
  • 2 cups marsala wine


1) In a shallow dish, mix together flour, salt, pepper, oregano and garlic powder.

2) Coat chicken in flour mixture.

3) In a large skillet melt butter in olive oil over medium heat.

4) Place chicken in pan and lightly brown for five minutes on first side. Turn and brown five minutes on the second side. Add mushrooms and pour in wine. Cover skillet and simmer chicken for 15 minutes, turning once until no longer pink and juices run clear.


Until next time, Kris


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