Easy Chicken Marsala


This Easy Chicken Marsala is a wonderful recipe! It’s almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. The cream is the key in this recipe, I can’t imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook!


Nutrition Facts

241 calories; protein 28.4g 57% DV; carbohydrates 4.9g 2% DV; fat 9g 14% DV; cholesterol 96.2mg 32% DV; sodium 90.8mg 4% DV. Full Nutrition


  • 4 skinless, boneless chicken breast halves
  • ¼ cup chopped green onion
  • A cup sliced fresh mushrooms
  • ⅓ cup Marsala wine
  • salt and pepper to taste
  • ⅓ cup heavy cream
  • ⅛ cup milk


Step 1

Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.

Step 2

Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.

Step 3

Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through about 5 minutes.


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