Chicken Marsala


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Tender chicken and richly flavored mushrooms sautéed in a marsala wine sauce made for a truly fantastic dinner.

Served along with Marsala Mashed Potatoes and a garden salad, this meal rivals the Twisted Chicken Piccata that my family already adores.

Chicken Marsala recipe by Barefeet In The Kitchen

Just writing this post and looking at the photos has made me crave this dish all over again.

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When I saw Tricia’s recipe for this chicken last month, I immediately added mushrooms to my grocery list. I love the world of food blogging for all of the new recipes I find to try!

I’ve eaten Chicken Marsala at a couple of different restaurants and I’ve been less than impressed. However, this looked and sounded so delicious when Tricia posted it, I could not resist giving it another chance.

Hearing from friends that have already made and enjoyed so many dishes is much more fun than simply flipping through a cookbook. I have more recipes pinned than I am likely to try this year, but I still continue to pin new things.

This meal was so delicious; I stashed the leftovers in the back of the fridge and didn’t share them with my children at all.

Chicken Marsala recipe by Barefeet In The Kitchen

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Chicken Marsala

Recipe slightly adapted from and with thanks to Tyler Florence via Saving Room For Dessert
Servings: 8 servings


  • 3 pounds boneless skinless chicken breasts
  • ½ cup all-purpose flour*
  • ½ cup cornstarch
  • freshly ground black pepper
  • kosher salt
  • ¼ cup refined coconut oil
  • 4 ounces prosciutto thinly sliced and halved
  • 16 ounces crimini or baby bella mushrooms
  • cup Marsala wine
  • cup chicken stock
  • 4 small shallots sliced
  • 3 garlic cloves minced
  • 3 tablespoons butter
  • 2 tablespoons finely chopped fresh Italian parsley

*Gluten-Free Alternative

  • ½ cup brown rice flour


  • Cut the chicken breasts in half, as needed, depending on their size. Pound them to about 1/4" thickness and set aside. Mix together the flours, starch, salt, and pepper in a large mixing bowl. Set aside.
  • Heat a large skillet over medium-high heat. Add the oil. Once the oil is hot, dredge each breast in the flour mixture and then shake off excess. Saute the chicken breasts in batches, being careful not to crowd the pan too much. Place the cooked chicken pieces on a platter in a single layer and tent with foil to keep warm.
  • Lower the heat under the pan to medium and add the prosciutto. Saute for a couple of minutes, and then add the garlic and shallots. Saute for a few more minutes and then add the mushrooms. Cook until their liquid is evaporated.
  • Season with salt and pepper and then add the wine to the pan. Deglaze (scrape the bottom of the pan clear) and boil for a few seconds. Add the chicken stock to the mixture in the pan and bring to a low simmer. Simmer for just a few minutes, to reduce the sauce slightly, and then stir in the butter until melted.
  • Return the chicken breasts to the skillet and simmer for a few minutes, just until the chicken is heated through. Season with salt and pepper. Plate the chicken and top with mushrooms and sauce. Garnish with fresh parsley. Enjoy!


I like to use refined coconut oil for this type of frying. (Refined oil will have no coconut flavor or fragrance.) However, vegetable oil will also work nicely.


Calories: 462kcal · Carbohydrates: 19g · Protein: 41g · Fat: 22g · Saturated Fat: 12g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 130mg · Sodium: 363mg · Potassium: 891mg · Fiber: 1g · Sugar: 3g · Vitamin A: 188IU · Vitamin C: 4mg · Calcium: 18mg · Iron: 1mg
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Chicken Marsala recipe by Barefeet In The Kitchen

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Anonymous says

      my son hates mushrooms too: when he is around when I make it, I cook the mushrooms separately and add them at the end. It's just as good!

    • Peggy says

      I can't have mushrooms so replace the rooms with chunks of onion. My hubby will eat it either way and enjoys the onions when I make it.

  1. nancy at good food matters says

    this looks like an excellent marsala recipe–there are some different ingredients, along with good quantities of marsala and stock that must really elevate the dish.I've had some ho-hum versions at restaurants too. I'd like to try this with some oyster mushrooms that we've been getting at our farmers market. thanks, Mary!

  2. Chris says

    This is one of the first meals that I ever tried to make on my own. I had chicken marsala in a restaurant and was head over heels about it. I got a few recipes from some recipe forums (in the early days of the net before food blogs circa 1993) and had at it. I love the flavor of marsala, can't wait to read the potato recipe.