Easy Chicken Marsala Print Page

Easy Chicken Marsala Recipe

In a skillet pan over high heat, melt 2 tablespoons of butter.
Once the butter has melted, add the halved chicken breasts and brown for 2-3 minutes on each side.
Remove the chicken from the pan and put to the side.
Add 2 tablespoons of butter, shallots, and mushrooms to the pan. Cook until the mushrooms are lightly browned.
Next, add the marsala wine and bring to a simmer. Scrape the bottom of the pan to get all the flavor.
Add the oregano, cream, and lemon juice, return to a simmer.
Season with salt and pepper.
Reheat the chicken in the pan with the sauce for roughly 3-5 minutes.
Serve & Enjoy.

Lightly coating the chicken breast in flour is a great way to help thicken the sauce.
If you are a massive fan of the sauce, then you might want to double the amount for this dish. This recipe will produce just enough, but you might want lots of sauce.
Use a meat thermometer if you are unsure whether the chicken is fully cooked. I have always found the chicken to be ready by the time I serve the meal. The internal temperature of the chicken should be 75°C (165°F).
The oregano can be left out or swapped for a different herb such as parsley. Dried herbs will work fine; however, fresh is always so much better.
If you prefer to cook this dish low and slow, you can cook chicken marsala in the slow cooker. It comes out surprisingly delicious.

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