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Speedy Chicken Marsala

 Speedy Chicken Marsala
This is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. —Trisha Kruse, Eagle, Idaho
4 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked whole wheat or multigrain angel hair pasta
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 4 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1 cup dry Marsala wine


  • Cook pasta according to package directions. Pound chicken with a meat
  • mallet to 1/4-in. thickness. In a large resealable plastic bag, mix
  • the flour, lemon-pepper and salt. Add chicken, one piece at a time;
  • close bag and shake to coat.
  • In a large skillet, heat 1 tablespoon oil over medium heat. Add
  • chicken; cook for 4-5 minutes on each side or until no longer pink.
  • Remove from pan.
  • In the same skillet, heat remaining oil over medium-high heat. Add
  • mushrooms; cook and stir until tender. Add garlic; cook 1 minute
  • longer. Add wine; bring to a boil. Cook for 5-6 minutes or until
  • liquid is reduced by half, stirring to loosen browned bits from pan.
  • Return chicken to pan, turning to coat with sauce; heat through.
  • Drain pasta; serve with chicken mixture. Yield: 4 servings.

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Speedy Chicken Marsala (continued)

Nutritional Facts: 1 serving equals 493 calories, 11 g fat (2 g saturated fat), 78 mg cholesterol, 279 mg sodium, 50 g carbohydrate, 7 g fiber, 40 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.