chicken marsala

chicken marsala
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Chicken Marsala has got to be one of the most flavour packed, comforting dishes there is. Tender medallions of chicken, blanketed in a deep, rich sauce. Look for Marsala wine the next time you’re shopping and keep it on hand for when you want to wow your guests, or have an extra special meal at home.

*PRO TIP– Marsala wine is considered a “fortified” wine, meaning it is strengthened or has the addition of distilled spirits, usually brandy. Marsala is from Sicily, Italy. Madeira is another option for a fortified wine, and is from the island of Madeira, off the coast of Portugal. 

If you can’t find dry Marsala wine, you can use Madeira wine or Sherry. 

You could also use ½ c of Pinot Noir + 1 tsp granulated white sugar. 

If you prefer to go non alcoholic, you could blend ½ c white grape juice + 1 tbsp of granulated white sugar.

chicken marsala

Chicken Marsala has got to be one of the most flavour packed, comforting dishes there is. Tender medallions of chicken, blanketed in a deep, rich sauce.
Course Main Course
Cuisine Comfort Flavour
Keyword chicken marsala
Servings 4 servings
Author Cook with Meg


  • Large frying pan
  • Tenderizer to even out the thickness of the chicken breasts
  • Tongs


  • 3 boneless, skinless chicken breasts
  • salt kosher if you have it
  • pepper cracked or ground if you have it
  • 2 tsp oil pick a neutral oil like grapeseed
  • 1 small shallot minced
  • ½ cup dry Marsala wine* Madeira works too*
  • 1 cup chicken stock
  • 2 tbsp butter
  • 1 lemon
  • 2-3 tbsp fresh chopped parsley
  • OPTIONAL: 1 cup sliced fresh mushrooms



  • We’re going to slice each chicken breast into 3-4 “medallions”, by slicing on a slight angle. If you need to use the tenderizer, use the flat side and pound each piece until each medallion is even in thickness.
  • Place the medallions onto a plate and season with salt and pepper.
  • Mince the shallots and parsley, then get everything measured out – the wine, the stock, butter, oil, etc. 
  • If you’re using mushrooms, you can slice them and set aside.


  • Over medium high heat, we’re going to start cooking the chicken in batches (not crowding the pan) in 2 tsp of oil each time. We want it to be nice and golden before we flip it over. Do not disturb the chicken while it forms that golden crust. You’re probably looking at 2-3 mins per side, depending on the thickness of each medallion. 
  • Once each batch has cooked, transfer with tongs to a clean plate, loosely tented with foil. Repeat until all the batches are cooked. 
  • If you’re using mushrooms, you can add them to the pan, and gently cook them for a couple minutes then remove and let hang out with the chicken under the foil. 


  • Once your chicken is cooked, using a wooden spoon or pan safe spatula, add a little more oil and scrape up all the little bits on the bottom of the pan. Add your shallots and let them cook on medium heat until they’re nice and soft, about 2-3 mins.
  • Next, take the pan off the heat and carefully pour in your marsala wine. We are not looking to ignite this pan, so keep it off the heat and stir the wine in then return it to the medium heat. 
  • We want to keep cooking the wine, oil and shallots until the wine is almost fully evaporated/reduced. 
  • Now let’s add the chicken broth. Turn your heat up slightly until you start to see little baby bubbles, or a simmer. 
  • Reach for your plate of chicken and drain any of the cooked chicken juices, into the sauce pan. 
  • Now we are going to swirl in our little pats of butter and then stir to thicken. Taste. Add salt and pepper to season. 
  • To finish the dish, gently add your cooked chicken medallions (and mushrooms), to the pan. 
  • Squeeze of lemon. 
  • Add the parsley. 
  • Taste for seasonings, then serve with mashed potatoes, or salad! 

Want more dinner ideas, AKA din-spiration?

Did you enjoy the Chicken Marsala? Give Family Flatbread Pizzas a try!

SOO GOOD! Enjoy! Meg xo

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