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Chicken Marsala with Mushrooms

November 5, 2011

Treat your family and friends to a special dinner with little work (do not let them watch you).  They will think you slaved in the kitchen for hours when they take their first bite.  But, truly this is so easy.  Many years ago I always ordered this at many restaurants and finally decided to make it myself, now I never order it when I am out (I like mine better).  Try it for yourself.

Chicken Marsala with Mushrooms


  • 2 T. Olive Oil
  • 2 T. Butter
  • 1/2 lb. Chicken Breasts (pounded thin)
  • Flour (spread on a plate)
  • Salt and Freshly Ground Pepper
  • 1/2 C. Dry Marsala Wine
  • 1/3 C. Heavy Whipping Cream
  • 2 Lemons
  • 1/2 lb. Spaghetti
  • Fresh Chives or Parsley (for Garnish)


  1. Put the oil and 1 T. butter in a frying pan and turn heat to medium high
  2. When the fat is hot; dredge both sides of the chicken in the flour (shake off excess)
  3. Brown quickly on both sides (cook in batches, about 1/2 min. on each side)
  4. Transfer to a warm plate, sprinkle with salt and pepper and set aside
  5. Turn the heat on high and add the Marsala; while it boils down, scrape loose with a wooden spoon all the residues on the bottom and sides
  6. Add the second T. of butter and any juices of the chicken on the plate
  7. Add the cream and stir constantly until the cream is reduced and binds with the juices
  8. When the mixture in the pan are beginning to thicken to a density of sauce turn the heat to low
  9. Return the scaloppine to the pan and turn once or twice to baste them with the pan juices
  10. Serve on a warm platter on a bed of spaghetti (or other pasta) *
  11. Garnish with fresh chives or parsley

(Serves 2)

3 Comments leave one →
  1. November 6, 2011 18:05

    A classic! Looks great.

    • November 6, 2011 19:13

      Always go back to the classics, they will not fail you/guess I am having a “classic week”; need my comfort.

  2. November 5, 2011 21:51

    I’ve never tried it at a resturant before but with your pictures, it looks great. I’m going to have to try and make it.

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