Quick and Easy Chicken Marsala

Normally when I make chicken marsala I spent a couple of hours making it. Last Sunday the night got away from me, and I didn’t realize dinner time was quickly passing us by. I went into full panic mode because I had planned chicken marsala for dinner. I went back through some recipes that had been emailed to me from readers, and gave this one a shot. It looked, easy, and quick everything I needed. 

I was correct, it was very quick, super good, and I could not have been happier with the results. In all honesty this recipe will probably get used for often than my other recipe. Thanks for the recipe Michelle.
  • 3-4 boneless chicken breasts
  • 1 cup Italian seasoned breadcrumbs
  • 1 egg, beaten with
  • 1 cup diced onion
  • 4 tablespoons garlic minced
  • 1 large can of sliced mushrooms
  • 1 cups marsala wine
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Wash chicken breasts and place inside of a plastic bag and with a meat mallet pound to 1/4″ thickness.
  2. In a large skillet heat 2 tsps. olive oil add onions, garlic and mushrooms and cook till mushrooms have a golden brown appearance. Take out of skillet and set aside.
  3. Pour bread crumbs on a plate. In a large bowl add egg and whisking
  4. Take chicken one piece at a time and dredge through the egg wash and then into the bread crumbs,
  5. Add 1 tbsp. of olive oil to skillet add your coated chicken breasts and brown both sides over medium high heat.
  6. Return Mushroom mixture back to skillet and add the marsala.
  7. Cover and cook over low heat for 30 minutes.
  8. Your chicken should be done and you should have a nice thickened gravy – serve over angel hair pasta and add some grated cheese if you like.

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