RECIPE – Chicken Marsala


  • 1 lb. chicken breast (or tenders)
  • 2 TBSP or olive oil (or butter)
  • 1/4 cup flour
  • salt and pepper
  • 1 1/2 cups sliced mushrooms
  • 1 small onion (chopped)
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 1 TBSP cornstarch
  • 1/2 tsp salt
  • 1/4 garlic powder
  • 1 TBSP lemon juice
  • 3/4 lb. pasta


Pound chicken until 1/2 to 1/4 inch thick. Salt and pepper both sides of each piece. Dredge through flour, shake off extra and place in large (coverable) skillet with oil. Brown chicken pieces on both sides and remove from pan.

In remaining oil, saute mushroom and onion until fairly tender, but not browned. Meanwhile, mix broth, cornstarch, garlic powder, salt and lemon juice in separate bowl. When mushroom and onion are ready, return chicken to the pan and add Marsala. Bring to a boil.

Add cornstarch mixture to pan and bring to another boil. Reduce heat, cover and simmer everything 10 minutes or until sauce thickens and chicken is properly cooked through. Serve over your favorite pasta or rice.

Read my observations.


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