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


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s