This month I’ll be sharing easy meal ideas that take thirty minutes or less that have been proven crowd pleasers for dinnertime. Chicken marsala, or Scaloppine di pollo al Marsala, is one of my absolute favorites as the marsala provides a rich, warm, nutty flavor to the chicken and mushrooms. It’s so easy to prepare, but looks sophisticated enough that people will think you spent ages making it.

What do I serve it with?

You can serve this with any pasta such as spaghetti or egg noodles, or risotto if you prefer to serve with a traditional Italian side. It also pairs nicely with rice, a side salad, roasted asparagus, or green beans.

To start, combine the flour, garlic salt, black pepper, italian seasoning, and oregano in a small bowl. These Pfaltgraff bowls are great for cereal and soups, but I also love them for mixing smaller items in the kitchen as they’re very durable and easy to throw in the dishwasher. Once combined, pour it into a gallon-sized ziplock bag.

Thinly slice 1.5 to 2 pounds of chicken breasts, about two or three whole sized breasts. I like to purchase the family sized packs at 5-6 pounds each for their economical value, then divide them into freezer-safe bags to pull out whenever I’m ready to use them. You’ll want to slice the chicken breasts in half to help them cook more evenly and save you time pan frying. Pat the chicken dry, then add it into the zipped bag, seal and shake to coat. Gather the other ingredients so they’re on-hand when you’re ready to start the stove.

In a large, nonstick skillet, heat a thin layer of oil until it just starts to shimmer. If you want recommendations on a good larger-sized skillet, I would refer a family-size nonstick pan as it’s large enough to cook bigger portions and allows for less oil when pan frying. Place the chicken in the pan and lightly brown on both sides.

Add the mushrooms, minced garlic, and butter into the frying pan. Turn the heat to medium-low, and pour in the marsala wine and cooking sherry. Stir everything in gently, turning over chicken until mushrooms are coated and butter is melted. Note: The marsala wine and cooking sherry have a fairly high alcohol content (about 15-20%), but the alcohol cooks off during the simmer process.

Turn the heat to low and cover the skillet to simmer the chicken and marsala sauce for ten minutes, turning once halfway through. While the sauce is simmering, prepare a side dish if desired. For this recipe, I prepared spaghetti noodles in a ready pot of boiling water while the marsala was simmering. Serve with a parsley garnish if desired. Hope you enjoy it!

Chicken Marsala in Mushroom Sauce

Course: Dinner, MainCuisine: Italian-AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Chicken marsala is a classic dinner favorite featuring pan-fried chicken in Marsala wine and mushroom sauce.

Ingredients

1/4 cup flour
1/2 tsp. garlic salt
1/4 tsp. black pepper
1/2 tsp. italian seasoning
1/2 tsp. dried oregano
1.5 – 2 lbs skinless, boneless chicken breasts, thinly sliced
4 tsp. minced garlic
4 tbsp butter
1 cup sliced white mushrooms
1/2 cup marsala wine
1/4 cup cooking sherry
olive oil

Directions

In a small bowl, combine the flour, garlic salt, pepper, italian seasoning, and oregano. Pour into a gallon-sized ziplock bag and add thinly sliced chicken breasts. Seal shut and shake to coat.
Heat thin layer of olive oil in large frying pan until oil just starts to shimmer. Carefully place chicken in pan, lightly brown on both sides on medium heat.
Turn heat to medium-low, and add in mushrooms, minced garlic, and butter. Pour in marsala wine and sherry. Stir until mushrooms are coated and butter is melted.
Cover skillet and simmer marsala for 10 minutes on low heat, turning once halfway through. Serve.