Easy Chicken Marsala Easy Delicious Ready In 30 Minutes

Around here, we lovingly refer to this recipe as Elise’s Chicken Marsala, because it’s one our sister Elise’s signature dishes. If you’ve tried the Chicken Marsala from Olive Garden this recipe has so much more flavor, and really easy to prepare. We always try to score an invite to Elise’s house for this meal. Tender chicken drenched in a decadent and creamy Marsala sauce served over fettuccine noodles and served with a side salad and crusty bread? Yes, please! Next time you really need to wow your guests, reach for this recipe; it’ll be a hit for sure!

Ingredients in Chicken Marsala

Try not to get overwhelmed by the amount of ingredients on this list; they’re all easy to find and come together to make such a gorgeous meal! Here’s what you need:

3 pounds boneless skinless chicken breasts – cut into strips, or your can use chicken cutlets or chicken tenders. All purpose flour – about three quarters of a cup for dredging Salt – ¾ teaspoon Black pepper Dried oregano – about a teaspoon or so. Butter – four tablespoons Canola oil – four tablespoons of this as well. You can also substitute olive oil. One teaspoon minced garlic 24 ounces sliced mushrooms – use fresh sliced mushrooms or canned. 2 cups Marsala cooking wine – Marsala wine or dry marsala wine is great to cook with. This fortified wine has a sweet, rich flavor. All the alcohol cooks out during the cooking process. Chicken broth – one cup Whole milk or heavy whipping cream – heavy cream tastes delicious in savory dishes! It’s not just for desserts. Water – one cup 1/4 cup cornstarch – or more if needed. You’ll whisk in the cornstarch with water which will thicken the sauce. 16 ounces spaghetti or fettuccini noodles – prepared according to package directions. Fresh parsley or dried parsley – optional, but makes a beautiful garnish. Thyme – a dash of dried thyme could make a good garnish as well.

More About Marsala Wine

Chicken Marsala is old Italian favorite, dating back hundreds of years. Marsala is an Italian wine, produced in romantic Sicily, and has a distinct smoky, deep flavor. When making Chicken Marsala, look for a dry Marsala cooking wine. The alcohol burns off during the cooking process, leaving you with a rich flavor that makes this dish so indulgent and delicious.

Variations to this Recipe

This recipe makes a huge batch, about eight good size servings. It’s the perfect dish to entertain with. Most of the time, however, we half the recipe. If you really don’t want to use the Marsala cooking wine, you can substitute with chicken stock, dry white wine or this simple recipe: about a quarter cup white grape juice, a tablespoon of vanilla and a couple tablespoons of sherry vinegar. Heavy whipping cream will enhance this sauce, making it even creamier and richer, but you can use regular milk if that’s what you have on hand. We love using fettuccine noodles for this dish, but you could use spaghetti, angel hair pasta, just about any pasta will work. Chicken marsala also tastes yummy over rice or roasted potatoes.

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