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Chicken Marsala

By Paula Deen


Featured in:

Love & Best Dishes

Difficulty: Easy

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 4 to 6


  • ¼ cup olive oil
  • 4 (9-ounce) boneless skinless chicken breasts
  • 1½ teaspoons salt, divided
  • ½ teaspoon ground black pepper
  • 1 (8-ounce) package sliced fresh baby portobello mushrooms
  • 1 shallot, chopped
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • hot cooked pasta, to serve


In a large skillet, heat oil over medium heat.

Sprinkle chicken with 1 teaspoon salt and pepper. Add chicken to skillet, and cook until browned and an instant-read thermometer inserted in thickest portion registers 165˚F, 6 to 8 minutes per side. Transfer chicken to a plate, and keep warm.

Add mushrooms, shallot, and remaining ½ teaspoon salt to skillet; cook over medium heat until softened, about 4 minutes. Add wine and broth, and bring to a boil; reduce heat, and simmer.

In a small bowl, stir together cornstarch and 1 tablespoon water; whisk into sauce, and simmer, whisking constantly, until thickened, about 1 minute.

Slice chicken, and top with sauce. Serve immediately over pasta.