How to Make:
Chicken Marsala

An Italian-American dish, Chicken Marsala can traditionally be created by bringing together the bold flavors of fresh chicken, marsala wine sauce, and Portabella mushrooms. Stemming from Sicily, this true Italian experience is available to try at any Russo’s restaurant, but today Chef Anthony shows us how to make it in your own home! Follow along to get a true taste of Italy experience!

Servings: 2-4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes


  • 1–1 1/2 lb. boneless, skinless chicken breasts — pounded ¼ inch thick.
  • All purpose flour
  • 1 Pinch of salt
  • 1 Pinch of pepper
  • 3 tbsp. Sicilian extra-virgin olive oil
  • 3 tbsp. unsalted butter — divided
  • 8 oz. Portabella mushroom — sliced or chopped.
  • 2–3 cloves garlic — finely chopped or minced.
  • 1–2 Pinches of Italian parsley
  • 2/3 cup of chicken stock
  • 1 1/5 cup of dry marsala wine


  1. Chop your fresh portobello mushrooms to desired thickness.
  2. Cover the chicken breast with saran wrap and pound with meat tenderizer until it’s thin (¼ inch).
  3. Coat the chicken breast with all-natural flour.
  4. Heat your pan to medium-high heat with oil and garlic. (Recommended to use a stainless-steel pan for the best browning).
  5. After removing excess flour, place your chicken in the pan for a few minutes. Turn once until golden brown. This should only take about 5-6 minutes.
  6. Add the mushrooms and stir frequently. Cook until the mushrooms begin to brown (3-4 minutes).
  7. Add salt, pepper, and parsley to taste.
  8. Pour in the Marsala wine and bring to a boil.
  9. Reduce heat to medium, add chicken stock, and bring to a gentle simmer, until sauce has thickened. (this can take 10 minutes)
  10. Reduce heat to low and sprinkle with parsley and salt/pepper to taste.

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