Friday, November 2, 2012

Chicken Marsala - Easy to Make

Chicken Marsala

This recipe make a nice large amount of Chicken Marsala.    This dish reheats well, so you will be able to enjoy for several meals.   You can even freeze the leftovers and reheat for future meals.  You will need a large skillet or covered sauté pan.

Like This One:

  • 6 skinless, boneless chicken breast halves , cut in pieces
  • 4 cups sliced fresh mushrooms  (Portobello, etc. )
  • 1 Large Vidalia  Onion Sliced
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 1/2 cup chicken broth
  • 1 1/2 cup Sweet Marsala  ( I highly recommend Nando Sweet Marsala )
  • 3 tablespoons Wondra flour
  •  1 teaspoon dried marjoram, crushed (Optional)
  • Salt to taste


In a large covered skillet, sauté the onion and mushrooms the butter.    Mushrooms will reduce in size.   Remove from pan and set aside.  

In the same pan (don’t wash the pan),  using the olive oil cook the pieces of chicken.  They don’t have to be completely cooked thru, but mostly cooked.  It will continue to cook in later  cooking.

When you have completed all of the chicken pieces, add the mushrooms and onions back into the pan with the chicken and sauté the mixture for about 2 minutes.

Add the Sweet Marsala wine to the pan, carefully.     Cover the pan and let wine steam thru the chicken, mushrooms and onions, infusing the mixture with its lusciousness  for a few minutes.

In a separate bowl, wisk the flour into the chicken broth.   When finished, add the broth to the pan, and leave the cover off.

Add the marjoram.   Let it simmer and let the mixture thicken.   This may take as much as a half hour..

Add the Salt to taste.   It will need some, but please add it little by little.  You can always add more, but you can’t easily take it away..….

Enjoy over your pasta of choice.


  1. This is a really awesome recipe... I did it over Pene.