Chicken Marsala with MushroomsClick to Play

Chicken Marsala with Mushrooms

Chicken Marsala ai Funghi

Mary Ann Esposito

Chicken Marsala was a popular company dish at home and is a cinch to make if you have all the ingredients on hand. I always buy boneless chicken breasts and keep them in the freezer because there are so many ways to use them from stir frying to stuffing them. When I make Chicken Marsala, I cut the breasts horizontally while partially frozen because it is easier to make thin slices.

Serves four


6 tablespoons Filippo Berio olive oil
1/2 pound sliced button mushrooms
Salt to taste
Grinding black pepper
3 boneless chicken breasts (about 1 1/2 pounds total) sliced 1/8 inch thick
1/2 cup flour, in a paper bag
4 tablespoons butter
2/3 cup dry Marsala wine
Juice of 2 lemons
1/4 cup minced parsley


Heat 4 tablespoons of the oil in a large 12 to 14 inch sauté pan. Add the mushrooms and cook until they give off their liquid and the pan is dry. Salt and pepper them to taste and transfer to a bowl.

On a plastic cutting board remove any visible fat from the chicken breasts and use a meat pounder to thin them to even thickness of 1/8 inch or ask your butcher to do this for you.

Place 1/2 cup of flour in a large paper bag, add salt and pepper to taste.

Dredge each cutlet in the flour mixture, coating them well and shaking off the excess. Place them on a baking sheet.

Heat the remaining 2 tablespoons olive oil and the butter in the same sauté pan used to cook the mushrooms. Over medium high heat, brown the cutlets in batches on both sides.

Transfer them as they brown to a dish.

If the pan seems dry add a little more butter. Raise the heat to high and pour in the Marsala wine. Stir, scrapping up any bits in the pan and reduce the wine to 1/2 its volume. Stir in the lemon juice. Return the chicken and any collected juices to the pan along with the mushrooms.

Heat until hot, add the parsley and serve immediately.

This recipe is featured on show 2003 – Chicken? Now!

item recipe is featured in Episode 2003 of Season 20.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

  1. mj's avatar


    | Permalink
    chicken marsala
  2. tom Garcia's avatar

    tom Garcia

    | Permalink
    Enjoyed your Chicken Marsala episode. I have also wanted to try an easy version of chicken marsala and now I can. Oh, by the way, I'm a one pan kinda guy...
  3. Abby's avatar


    | Permalink
    I just loved your chicken marsala recipe. In fact, I'm hosting a shower and was looking for a great main course. This will be it!! It's easly and looks delicious!!
  4. Ann Brookens's avatar

    Ann Brookens

    | Permalink
    I watched this being made while exercising & immediately had to make this for guests tonight.
  5. jarle's avatar


    | Permalink
    Enjoyed making this dish. Thank you! Delicious and simple. The next time I make it, however, I will add more of the marsala wine as there was not enough sauce, which is so tasty.
  6. jarle's avatar


    | Permalink
    Enjoyed making this dish. Thank you! Delicious and simple. The next time I make it, however, I will add more of the marsala wine as there was not enough sauce, which is so tasty.
  7. Leila's avatar


    | Permalink
    The recipe was great, and easy. Next time I would use less lemon though as it was a bit too much citrus. I also may throw in capers.
  8. Lynn's avatar


    | Permalink
    Fantastic! My friend & I have been trying to imitate the chicken marsala we so enjoyed at an Italian restaurant years ago, but have been unable to do so. Now, we can, thanks to you, Mary Ann!! No longer will we have to do without because the restaurant changed their recipe and it just isn't the same, so it isn't as good.

    Thanks a gazillion, Mary Ann!!! :)
  9. Paul's avatar


    | Permalink
    I saw your show 2003 and decided to try your recipe. I found that the lemon juice overpowered the taste of all the other ingredients. And I only used the juice of one lemon!

    I researched other Chicken Marsala recipes and found none that included more than a squeeze of lemon.
  10. Elizabeth Alvarez's avatar

    Elizabeth Alvarez

    | Permalink
    it was the best recipe that I cook. Chicken Marsala with mushrooms.
  11. Heather Dolberg's avatar

    Heather Dolberg

    | Permalink
    Delicious! I just tried this great recipe and the video was extremely helpful. I also found that the juice from the lemons gave it a stronger citrus taste than i had wanted so i just added a drop of water and more marsala wine to the sauce. Perfecto! Thanks Mary Ann!

Leave a Comment