Chicken Marsala


by Heather Harris Brady

Hopefully you all had the chance to eat, drink and be merry over the holidays – and now, if you’re anything like me, you’re in a quandry. There’s a part saying “juice, salads, cleanse” – then there’s the part that looks outside at the single digit temps and double-digit snowfall, and says “get real”. The answer, today at least, is chicken marsala.

It’s still rich and hearty enough to stand up to the cold yet it’s low in fat and high in protein. This goes fast once you get started so it’s best to have everything ready and within arm’s reach when you start cooking.

Chicken Marsala, Four servings

  • One pound boneless, skinless chicken breasts
  • One 8 oz. package sliced button or portabella mushrooms
  • Half a bottle of Marsala
  • Flour for dredging
  • 2 T. butter
  • Olive oil

Pound the chicken breasts to an even 1/2″ thickness between sheets of waxed paper, then dredge them in flour.


Heat the butter along with 2 T. olive oil in a heavy skillet. Brown the chicken well on both sides.


Take the chicken out of the pan and set it aside. It won’t be quite cooked through but that’s okay.


Add the sliced mushrooms to the pan and brown them well. Then pour in the marsala.


Turn the heat up and quickly reduce the wine by half. There will be little bits of flour in the pan and they will help thicken the sauce a bit.


When the wine is reduced return the chicken to the pan. Give each piece a turn to coat it with sauce.


Simmer for about five minutes until the chicken is cooked all the way through. I like to use my deep pasta bowls for serving to help keep the chicken and the sauce warm. I served it over spinach with a side of parmesan risotto.



Two years ago: Chocolate YOLO Grenades
One year ago: Cassoulet, Leelanau Style


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