The children's books I write are all based on memories of my mom and me cooking in the kitchen, and I include a recipe in each book.

Simply put, the secret to chicken marsala is the sauce. Marsala sauce is comprised of Marsala wine, beef broth, onions, mushrooms, and seasoning. The chicken can be prepared and cooked several ways, including coating it in eggs and flour and pounding it to the desired thickness (thinner is better). The chicken and sauce is complimented by either pasta or potatoes. Overall, this is one dish that is tasty and easy to prepare.

Cook Time

Ingredients

• 2 pounds chicken breasts, thinly cut
• 3-4 tablespoons olive oil, (I recommend Filippo Berio Extra Light Tasting Olive Oil)
• 1/2 cup flour, (healthy option: Bob’s Red Mill Organic High Fiber Coconut Flour)
• 3 large eggs
• pinch garlic powder
• salt and pepper, to taste
• 1/3 to 1/2 box angel hair pasta

For the Marsala sauce:

• 1 cup Marsala wine
• 1 cup lowfat beef broth
• ¼ cup onions, diced
• ½ cup mushrooms, chopped

Step One: Prepare the Marsala Sauce

Combine wine, beef broth, diced onions, and mushrooms, mix, and simmer for 15-20 minutes. Simmer for 15-20 minutes on medium heat until the onions and mushrooms are tender, stirring occasionally.

Option: You can use a store-bought sauce like Wegmans Italian Classics Mushroom Marsala Sauce (only 60 calories per ¼ cup). I always buy two jars of sauce because it tends to be thick with lots of mushrooms, and having two jars provides extra sauce for serving. If using store-bought, empty the contents of the sauce jar(s) in a medium-size sauce pan and simmer on low for 10 minutes, stirring occasionally.

Step Two: Prepare and Cook the Chicken

1. In a wide and shallow bowl, beat the eggs (I like to add a dash of nonfat milk).
2. In a second shallow bowl, add ½ cup flour.
3. Lay the chicken breasts on a flat surface covered with plastic wrap, and lay a second piece of plastic wrap over the chicken. Using a meat-pounding utensil or rolling pin, flatten the chicken out as desired. Remove the upper layer of plastic wrap and then season chicken lightly with salt, pepper, and garlic powder.
4. Next, in large frying pan (preferably non-stick), add 3 tablespoons of olive oil and turn heat on low to warm the oil.
5. For the pasta, fill a large pot with water and bring it to a boil. Once it starts boiling, lower the heat until you are ready to cook the pasta.
6. Dip each piece of chicken into the egg mixture, then in flour, then place in the frying pan with the oil. Caution: if using coconut flour, use the flour very sparingly. If you use too much, it can toughen up the chicken. Optional seasoning for added flavoring: sprinkle a little basil seasoning on the chicken.
7. Saute the chicken for 4-6 minutes on each side or until it turns lightly golden brown, as shown in the photo.

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Step Three: Cook Angel Hair Pasta

At this point, the water in the pot for the pasta should be boiling. Add angel hair pasta; add a few drops of olive oil and pinch of salt in the water. Angel hair cooks fast so as soon as the pasta is al dente in about 6-8 minutes, drain the pasta.

Step Four: Put It All Together

Now that you have prepared all the food, it’s time to put it all together.

Either in individual plates, or in one large serving dish, do the following:

1. Add thin layer of pasta
2. Add a little bit of Marsala sauce on the pasta
3. Add cooked chicken
4. Add more Marsala sauce on chicken, and pasta as desired

Enjoy!

Do You Like Chicken Marsala?

Save the Leftovers for Another Quick and Easy Dinner

Idea for leftovers: store extra chicken in a container for another dinner; cook fresh pasta another night for dinner; warm up chicken and extra Marsala sauce for a quick dinner.

Questions & Answers

Question: How do you prepare the potatoes instead of pasta?

Answer: If you wish to prepare potatoes rather than pasta, I recommend some roasted potatoes. You can find a recipe for potatoes in Step 2 of my article here: https://delishably.com/meat-dishes/Broiled-Flounde...

Comments

Amelia Griggs (author) from U.S. on April 08, 2018:

Hi Julie,

If you going with healthy option #2 above to make your sauce, I recommend sweet white onions! :-)

Julie on April 08, 2018:

What type of onions do you recommend? Thanks!

Amelia Griggs (author) from U.S. on February 09, 2018:

Same here, Glenn, I love to order it at restaurants and it’s fun to make at home too! I’m thinking of creating a cookbook, thanks for your feedback and comment. :-)

Glenn Stok from Long Island, NY on February 09, 2018:

I love Chicken Marsala when I eat out, but never made it myself. Your instructions look easy to follow, Amelia, and I’m going to try it soon. You really make it look easy to do and the pictures you show of each step are a nice plus.

Amelia Griggs (author) from U.S. on December 20, 2014:

Thanks, Susan Recipes, glad you like the recipe! I love easy recipes so I try to make this one easy for everyone to follow. :-)

Susan from India on December 20, 2014:

This looks so yummy. I simply loved this recipe of yours. Thanks for sharing this recipe.

Amelia Griggs (author) from U.S. on September 29, 2013:

Thanks, KoffeeKlutch, it's easy and delicious!

Susan Hazelton from Sunny Florida on September 28, 2013:

This is a great Chicken Marsala recipe. I definitely will be trying it.

Amelia Griggs (author) from U.S. on August 29, 2013:

Thanks bettybarnesb! I love chicken too and often order this at restaurants. It's never the same at different restaurants, and some places make it better than others. Not only is the secret in the sauce, but also how thin the chicken is...to me, the thinner the better. Enjoy!

bettybarnesb from Bartlett, TN on August 29, 2013:

Gave you a thumb's up! I love chicken. Plan to try it. Thanks for sharing.

Amelia Griggs (author) from U.S. on August 18, 2013:

Thanks for your comment, Pamela. Yes, it's pretty easy to make and remember, it's all about the sauce. Enjoy!

Pamela Oglesby from Sunny Florida on August 18, 2013:

This looks like a good recipe and not too difficult to make.

Amelia Griggs (author) from U.S. on August 11, 2013:

Thanks, peachpurple! Yes angel hair pasta is perfect with marsala sauce and chicken. At restaurants I usually request it rather than other types of pasta or potatoes.

Thanks for stopping by and for your comment. :-)

peachy from Home Sweet Home on August 11, 2013:

nice combination marsala and spaghetti