Ingredients for Authentic Chicken Marsala
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup dry Marsala wine
- 8 ounces cremini mushrooms, sliced
- 1 cup chicken broth
- juice of 1 lemon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Authentic Chicken Marsala? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Authentic Chicken Marsala
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
- Gently pound 4 boneless, skinless chicken breasts to an even thickness of about 1/2 inch.
- Dredge each chicken breast in the flour mixture, ensuring it's fully coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chicken breasts for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Pour 1 cup dry Marsala wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom. Add 8 ounces cremini mushrooms (sliced), 1 cup chicken broth, and the juice of 1 lemon.
- Return the chicken to the skillet, ensuring each breast is coated in the sauce.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Stir this slurry into the sauce.
- Add 1 tablespoon of milk to the sauce, reduce heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve immediately over your favorite pasta, such as fettuccine with butter and Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
7g
Fat
11g
Carbs
4g
