Chicken Marsala...easy & wonderful!

Chicken Marsala

This recipe originated on an old HGTV show called "All in Good Taste"...this show aired in the '90's.  It was a great resource for some wonderful recipes.  I tried this one right after I watched it.  It is wonderful and I've served it several times.  It is easy and everyone raved about the flavor.  This recipe turns you from a cook into a "Chef"!  Serve with garlic smashed potatoes, asparagus, and a light salad.  What a wonderful dinner...

6 skinless, boneless chicken breasts
1/2 tsp. tomato paste
1/2 cup Marsala cooking wine
2 T. butter
1 T. olive oil
1 small onion, chopped
Salt and pepper to taste

Mushroom Topping:
12 ounces fresh mushrooms
(white button and crimini work well)
2 T. butter
1 T. olive oil
1 clove garlic, minced
1/4 cup Marsala cooking wine
Salt & pepper to taste
Parsley garnish

  1. Flatten chicken breasts between two sheets of waxed paper.  (I used a plastic bag, see video below)
  2. Dredge the chicken breasts in flour. Shake off the excess flour.
  3. Dissolve tomato paste in the Marsala wine.
  4. Heat butter and olive oil in a skillet and saute onion in the skillet.
  5. Add the floured chicken breasts to the skillet, and brown on both sides.
  6. Season with salt and pepper and pour the Marsala-and tomato-paste mixture over the chicen breasts.
  7. Cook until the sauce thickens.
  8. Remove the chicken breasts to a platter.
  9. To prepare the mushroom topping, thinly slice white button and crimini mushrooms
  10. Add butter, olive oil, and garlic clove to the pan.
  11. Add the mushrooms and saute for a few minutes.
  12. Pour in 1/4 cup Marsala wine. Salt and pepper to taste.
  13. Allow the mushrooms to absorb all the liquid. Spoon the mushroom topping over the chicken breasts, garnish with chopped parsley, and serve.
When making Chicken Marsala, you need to 
flatten the chicken breasts.  
Here's a short video showing how to do it... 
This method is also used for Chicken Piccata and Turkey Piccata...

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