Little Italy Chicken Marsala


  • 1/4 cup flour
  • 4 chicken breasts, boned, skinless
  • 1 tbsp olive oil
  • 1/2 cup marsala wine
  • 1/2 cup chicken stock, fat skimmed from top
  • 1/2 lemon, juice only
  • 1/2 cup mushrooms, sliced
  • 1 tbsp fresh parsley, chopped
  • 1/8 tsp black pepper
  • 1/4 tsp salt


  1. Mix salt, pepper and flour together. Coat chicken with seasoned flour.
  2. In a skillet, heat oil. Place chicken breasts in skillet and brown on both sides, then remove and set aside.
  3. Add wine to the skillet and stir until heated. Add juice, stock, and mushrooms. Stir, reduce heat, and cook for about 10 minutes or until sauce is partially reduced.
  4. Place the browned chicken breasts back into the skillet. Drizzle the sauce over the chicken.
  5. Cover and cook for about 5–10 minutes or until chicken is done.
  6. Serve sauce over chicken.

Garnish with chopped parsley.

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