Tuesday Dinner: Chicken Marsala

Here is my own version of chicken marsala, adapted from various versions that I found online. It’s simple, quick, and makes enough food to feed me for at least 3 meals!


Chicken Marsala

  • 1 to 1.5 c. Cremini (baby bella) mushrooms, sliced
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1/2 c. Marsala wine
  • 1/4 c. Chicken stock, warmed.
  • Butter
  • Olive Oil
  • Flour
  • Corn starch
  • salt, pepper
  • 4 pieces of chicken breast (each about the size of a deck of cards)
  • 1-2 cups cooked pasta (optional)
  1. Season chicken with salt and pepper, dredge in flour.
  2. Heat 1/2 tbsp. butter + 1 tbsp olive oil in a large pan until butter is melted. Swirl to coat pan.
  3. Add chicken to pan, brown on both sides.
  4. Remove chicken and set aside.
  5. Add garlic and shallot to the pan. Season with salt and pepper. Saute until fragrant.
  6. Add mushrooms, mix well.
  7. Add marsala wine and chicken back to pan.
  8. Mix 1 tbsp. corn starch with chicken stock. Add to pan.
  9. Cover, and cook until chicken is done (about 20 mins.). If desired, add pasta to pan about 5-6 minutes before everything is finished cooking.

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