Chicken Marsala with Mushrooms / Chicken Marsala ai Funghi

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
  • 2 Juice oflemons
  • 1/4 cup minced parsley
  • Ingredients


  1. 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.
  2. 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.
  3. Place 1/2 cup of flour in a large paper bag, add salt and pepper to taste.
  4. Dredge each cutlet in the flour mixture, coating them well and shaking off the excess. Place them on a baking sheet.
  5. 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.
  6. Transfer them as they brown to a dish.
  7. 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.
  8. Heat until hot, add the parsley and serve immediately.

This recipe was featured on Season 20 - Episode 2003.

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chicken marsala

tom Garcia

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…


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!!

Ann Brookens

I watched this being made while exercising & immediately had to make this for guests tonight.


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.


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.


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.


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!!! 🙂


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.

Elizabeth Alvarez

it was the best recipe that I cook. Chicken Marsala with mushrooms.

Heather Dolberg

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!

Beth Bilous

How much juice should you get out of two lemons? I know it depends on their size, but please give a rough estimate of how much, so as not to make it way too sprite.

Cristina Echavarren

I’ve made this recipe many times, and my family loves it. Great for a dinner party. Very easy to prepare ahead of time.

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