Speedy Chicken Marsala

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Jun. 19, 2024
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
Speedy Chicken Marsala Recipe photo by Taste of Home


  • 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


  1. Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a bowl or shallow dish, mix the flour, lemon pepper and salt. Add chicken, 1 piece at a time, and turn to coat.
  2. 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.
  3. In the same skillet, heat remaining 1 tablespoon 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.
  4. Drain pasta; serve with chicken mixture.

Nutrition Facts

1 serving: 493 calories, 11g fat (2g saturated fat), 78mg cholesterol, 279mg sodium, 50g carbohydrate (4g sugars, 7g fiber), 40g protein.