Chicken Marsala-The Little Shop of Olive Oils

Chicken Marsala


  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour (for dredging)
  • 3 tablespoons Premium Extra Virgin Olive Oil
  • 1 cup sliced mushrooms (preferably Cremini or white button mushrooms)
  • 1/2 cup Marsala wine
  • 1/2 cup chicken stock or broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced (optional for added flavor)
  • 1/2 teaspoon dried oregano (optional)


  • If the chicken breasts are thick, slice them horizontally to create thinner cutlets.
  • Season each chicken piece with salt and freshly ground black pepper.
  • Dredge the chicken pieces in flour, shaking off the excess.
  • In a large skillet or frying pan, heat the EVOO over medium heat.
  • Once the oil is hot, add the chicken and cook until golden brown on both sides (about 3-4 minutes per side). Remove the chicken and set it aside on a plate.
  • In the same skillet, add a bit more EVOO if needed, and sauté the mushrooms until they release their moisture and become golden brown (about 5-6 minutes).
  • Add the minced garlic (if using) and sauté for another minute until fragrant.
  • Pour the Marsala wine into the skillet, scraping up any brown bits from the bottom of the pan with a wooden spoon.
  • Allow the Marsala to cook down for about 2-3 minutes.
  • Pour in the chicken stock or broth and bring the mixture to a simmer.
  • Return the chicken to the skillet, nestling the pieces into the liquid and mushrooms.
  • Cover and let it simmer for about 5-7 minutes, or until the chicken is cooked through.
  • Remove the chicken and place it on serving plates.
  • . Add butter to the skillet and swirl it into the sauce until it's fully melted.
  • Season the sauce with salt, pepper, and dried oregano (if using). Let it simmer for another 1-2 minutes until the sauce has thickened slightly.
  • Pour the mushroom and Marsala sauce over the chicken.
  • Sprinkle freshly chopped parsley over the top of the chicken and sauce.
  • Serve hot with your choice of side dishes like mashed potatoes, steamed vegetables, or a fresh salad.
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