Recipes > Chicken Marsala

Chicken Marsala

Chicken with mushroom and wine sauce, ladled over steaming linguine. A quick and satisfying entrée!


4 servings

Serving Size

1/4 of recipe

Total Time


Cook Time

15 minutes



4 boneless skinless chicken breasts (about 1 pound/500 g)

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon Garlic Powder

1/4 teaspoon Black Ground Pepper

3 tablespoons olive oil, pure OR olive canola blend

1 cup sliced fresh mushrooms

2 teaspoons corn starch

1/2 cup Marsala wine

1/2 cup chicken broth

1/2 teaspoon Sweet Leaf Basil

1/2 teaspoon Onion Powder

0 Cooked linguine (optional)


Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper).

Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.

Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.

Add 1 tablespoon oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder until well blended; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.

Serve chicken and sauce over linguine, if desired.


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