Anita’s Most Delicious Chicken Marsala

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2 Pounds boneless skinless chicken breast tenderloins

1 cup all-purpose flour, for dredging

12 ounces of crimini or porcini mushrooms, sliced

1/2 cup Marsala wine or brandy

3/4 cup chicken broth

4 Tablespoon of butter

2 Tablespoon extra virgin olive oil

1/4 cup fresh parsley, chopped

4 cloves of garlic, minced

1/2 cup heavy cream or mascarpone cheese

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika


  1. Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika.
  2. Dredge both sides of chicken tenderloins in the bowl with seasoned flour.CHICKEN MARSALA DRENCHING IN FLOUR3. Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a large skillet and fry chicken tenderloins over medium-high heat on both sides until golden brown. Remove from skillet and set aside.CHICKEN MARSALA SATE4. Use same skillet with left over grease, add 2 Tablespoons of left butter and 1 Tablespoon of olive oil. Incorporate minced garlic and sliced mushrooms. Cook for about 3 to 4 minutes until tender.CHICKEN MARSALA MUSHROOMS5. Incorporate Marsala wine and chicken broth. Simmer for about 10-12 minute. Add Heavy cream and mix all well.CHICKEN MARSALA CREAM 6. Return chicken back into the sauce and cook for about 4 minutes or until sauce thickens. CHICKEN MARSALA BACK IN PAN7. Garnish with fresh chopped parsley. Delicious to be served over pasta, rice or potatoes. Enjoy!