Herbed Chicken Marsala

Make this classic Italian restaurant favorite at home with thin-sliced chicken, fresh mushrooms, wine, minced garlic, onion and marjoram.

Serves: 6
10 mins Prep time 20 mins Cook time
10 mins Prep time
20 mins Cook time
  • Mix first 6 ingredients in shallow dish. Reserve 1 tablespoon flour mixture. Coat chicken with remaining flour mixture.

  • Heat 2 tablespoons of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir 5 minutes or until tender.

  • Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tablespoon butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.

Nutrition information

(Amount per serving)

  • 269Calories: 269Cholesterol: 76mg
  • Sodium: 566mgProtein: 24g
  • Total Fat: 12gFiber: 1g
  • Carbohydrate: 11g

Ratings & Reviews: 11

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  • MarktheCook on 03/24/2014

    I agree, one of the best recipes I have ever tasted!! So sorry this spice package was discontinued but thank you for posting the ingredients on line. We will make it again and again!!

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  • Barbara on 06/24/2015

    Family favorite.

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  • Patricia on 05/11/2014

    the chicken was so moist and the recipe is now a favorite.

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  • Lydia on 01/08/2014

    Very nice! Although the first time I prepared this dish I didn't have Marsala wine and I used Merlot in it's place. This was probably the most gourmet meal prepared in that campground! I use the Recipe Inspiration seasoning kits when we go camping in our travel trailer. They come in very handy and I don't have to raid my full spice rack every time we go camping!

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  • Kimberly on 10/19/2013

    A family favorite!

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  • Ana C. on 09/21/2013

    Love love love this recipe!!

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  • Mary on 07/09/2013

    this was my first recipe that I tried and loved. :)

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  • Virginia on 04/18/2013

    Amazing taste

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  • Shell on 03/15/2016

    Yum! Excellent sauce, moist chicken.

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  • Madaline on 11/13/2013

    This happens to be a favorite of mine. The ingredients package makes it easy and the amount of ingredients are mostly things I usually have on hand for such a dish. It's delicious and great for company.

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  • Bryan on 04/30/2013

    Buying the special McCormick blend is probably pricier than buying these common spices separately. Most of us will use them in multiple dishes separately anyway. The problem I see with this recipe is that you are instructed to mix the broth and wine with flour before saturating the flour with fat (oil). This will almost assuredly lead to a lumpy sauce. I would recommend slightly browning the flour in oil (roux) before adding broth and wine. If you cook the mushrooms in oil per recommendation, after they have released their water, you could add flour to them, and sauté until browned.

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