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Chicken Marsala

Prep Time: 20 Minutes Cook Time: 20 Minutes Servings: 2-4


2 tablespoons olive oil

1-2 chicken breasts butterflied from The Old Fashioned Farmstead

fresh ground pepper


8 oz. mushrooms

fresh thyme sprigs (if desired)

1 tablespoon all-purpose flour

2/3 cup chicken stock (or whatever you have available)

2/3 cup marsala wine

3 tablespoons unsalted butter


-Heat 1 tablespoon of oil in a large skillet over medium-high heat.

-Season chicken with salt and pepper.

-Add chicken to the pan and cook until done, about 2-4 minutes per side depending on the size of the breast.

-Once cooked, remove the chicken from the pan. Leave the drippings in the pan.

-Add the remaining oil, mushrooms, and thyme. Stir occasionally until the mushrooms are browned. This will probably take about 6 minutes.

-Sprinkle flour over the mushrooms and stir for about 1 minute.

-Add the stock and wine to the pan. Bring to a boil and cook for about 2-3 minutes or until slightly thickened.

-Remove the pan from the heat and add the butter. Season with salt and pepper to desired taste.

-Add the chicken to the pan and coat with the sauce.



-Feel free to use whatever stock or broth you have on hand.

-Fresh pasta goes great with the Marsala sauce. Yum!

-You don't have to butterfly your chicken breasts. We practice this at home to stretch our meals and reduce cooking time.


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