Chicken Marsala

Prep Time
Cook Time
Ready In

"I love cooking with Marsala wine. It adds such a rich mellow flavor. In this recipe I have used both Marsala and Sherry. I hope that you enjoy the recipe as much as we do. You may get 3 servings out of this recipe. Lovely served over rice or noodles."

Original recipe yields 2 servings


  • Serving Size: 1 (143.1 g)
  • Calories 218.8
  • Total Fat - 16.2 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 46.2 mg
  • Sodium - 721.3 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0 g
  • Protein - 13.6 g
  • Calcium - 13.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Sprinkle the chicken tenders with pepper and oregano

Step 2

Heat the oil and butter in a skillet large enough to hold the chicken in one layer

Step 3

Lightly brown the chicken, add mushrooms, marsala and sherry, cover the pan

Step 4

Simmer for about 10 minutes or until the chicken is cooked

Tips & Variations

No special items needed.



I doubled the liquid ingredients so we could have it over our noodles. I also thickened the wine sauce and mushrooms with some cornstarch rolled in margarine. About 3 T cornstarch and 1 T Brummel & Brown margarine. I made a ball out of it and threw it in the sauce, then mixed the rest of the cornstarch in the dish with about 1/4 cup water. I let it bubble on low heat for a few minutes. It thickened nicely to make a yummy gravy sauce for pouring over the noodles. The flavors were great and it made a delicious dinner for my son and I. We both loved it! I will make this again. Oh yeah, I used whole chicken breast pieces instead of the strips. Worked very well. Thank you for this great dish Bergy. It's a winner with me! Linda

(24 May 2012)