Chicken Marsala

  • Created By
    Ken Alger
  • Shared On
  • Posted In
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
A word from the cook
A favourite that is often requested again and again.

3 Chicken Breasts
1/2 Cup of Corn Starch
Salt and Pepper to play
2 Tablespoons of Olive Oil
3 Cups of Mushrooms (sliced)
2 Tablespoon of Butter
1 Cup of Marsala Wine
1 1/2 Cup of Water
3 Packets of Chicken Stock (cubes or powder)

  1. Cut Chicken Breasts in half and pound out into ‘cutlets’.
  2. Season with salt and pepper as desired
  3. Dredge the cutlets in Corn Starch ensure that they are covered; shake off excess starch.
  4. Saute the chicken in a skillet with 1/2 the butter and 1/2 the oil (if using a non stick pan – see notes) until slightly browned – about 5 minutes per side.
  5. Remove and keep warm.
  6. While the Chicken is cooking begin sauteing the mushrooms (in a separate pan) until they turn golden.
  7. Deglaze the pan with the Marsala wine scraping all browned bits from the bottom of the pan.
  8. Add 1/2 the water and chicken stock bring to a boil.   Reduce heat to medium / low and saute for 10 minutes.
  9. Add the Mushrooms and Chicken to the sauce and continue to cook for another 5 minutes per side.
  10. After 10 minutes remove Chicken and increase heat to high, bring to a boil to thicken the sauce.

1 Note

  1. If you are using a non stick skillet you won’t get the starch sticking to the pan and therefore the sauce won’t thicken without – taking about 2 tablespoons of the Marsala and add 1/2 tablespoon of cornstarch. Stir this into the sauce at the end once the Chicken is removed and cook until slightly thickened.

    Serve over white rice and use the sauce to cover the Chicken and flavour the rice.