Chicken Mushroom Marsala on a plate

Chicken Mushroom Marsala

Chicken Mushroom Marsala can be such a versatile dish, it can be served on its own or with pasta, mashed potatoes or even rice.
Course Meats
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 People


  • 2 lb Chicken Breast
  • Salt & Pepper to taste
  • 1/2 cup Flour
  • 1/4 cup Heavy Whipping Cream
  • 3/4 cup Dry Marsala Wine
  • 16 oz Mushrooms
  • 1 small Onion
  • Olive oil to taste


  • Slice chicken breast into pieces, the size of your choice. I sliced them into three pieces.
    Chicken breast on a cutting board
  • In a plate, season flour with salt and pepper, stir to combine. Heat the skillet with the olive oil over medium high heat.
    Chicken being dipped into a flour, salt and pepper mixture in a bowl
  • Flour each side of chicken breast with flour. Cook chicken on each side until golden brown.
    Chicken being fried on a skillet
  • Cut mushrooms into small pieces and set aside. Dice onions into small cubes.
    Mushrooms cut up into small pieces and placed into a bowl
  • Reuse the same skillet to maintain the flavor, cook mushrooms until they are browned. Add onion into cooking mushrooms, cook until onions are soft. Remove cooked ingredients form the skillet, set aside.
    Mushroom and onions being sautéed together in a skillet
  • To the same skillet, add Marsala wine and cook for a minute, until the volume reduces. Stir whipping cream into the wine and bring it to a boil. To the sauce, add mushroom & onion mixture.
    Wine and whipping cream added to the skillet of mushrooms and onions
  • Top chicken with mushroom Marsala sauce and serve hot.
    Chicken Mushroom Marsala on a plate