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Favorite Chicken Marsala Recipe

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The slightly sweet flavor of Marsala wine pairs well with the earthy taste of mushrooms. My version of a classic main course also features heavy whipping cream.—Cyndy Gerken, Naples, Florida
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES: 6 servings


  • 1/2 cup plus 1 tablespoon all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/4 cup olive oil
  • 1/4 cup butter, divided
  • 1 cup sliced fresh shiitake mushrooms
  • 1 cup sliced baby portobello mushrooms
  • 2 large shallots, chopped
  • 1 cup marsala wine
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley
  • PASTA:
  • 1 package (16 ounces) angel hair pasta
  • 1 whole garlic bulb, minced
  • 1/4 cup olive oil
  • 3 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes

Nutritional Facts

1-1/3 cup pasta with 3 ounces cooked chicken and 1/2 cup sauce equals 945 calories, 52 g fat (22 g saturated fat), 159 mg cholesterol, 673 mg sodium, 72 g carbohydrate, 3 g fiber, 38 g protein.


  1. Place 1/2 cup flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil and 2 tablespoons butter in batches until no longer pink. Remove and keep warm.
  2. Saute mushrooms and shallots in remaining butter until tender. Add wine, stirring to loosen browned bits from pan. Sprinkle with remaining flour; stir until blended. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
  3. Meanwhile, in a Dutch oven, cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. In the same Dutch oven, saute garlic in oil and butter for 2 minutes. Return pasta to the pan; stir in the cheese, salt, pepper, pepper flakes and reserved cooking liquid.
  4. Place pasta on a serving platter; top with chicken and sauce. Sprinkle with parsley. Yield: 6 servings.
Originally published as Tom's Favorite Chicken Marsala in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p54

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 31, 2016

"This was tasty! I did not use the heavy cream and the recipe was still very good. I love the flavor combination of mushrooms with the marsala wine. I will make this again!"

Reviewed Oct. 11, 2014

"Very good-everyone in the family actually liked it. A Keeper."

Reviewed Oct. 10, 2014

"love chiicken marsala .good as I had at carrabas. But I like mine with sauce on potatoes' fred"

Reviewed Feb. 17, 2013

"My husband and I just served this recipe and it was excellent. First time out it will take a little longer than the 20 mins. Would also recommend 1 1/2 cups of each mushroom and I reduced the amt of garlic to 1/2 bulb. We will make it again soon!

It is also recommend that you have the butcher put the boneless chicken through the cuber or tenderizer, cooks quicker and very tender. I served with a baby spinach/feta/mushroom sald with hot spinach dressing (store bought) and fresh Italian bread and homemade carrot cake.
Very suitable for entertaining!!!!!"

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