Chicken marsala

Chicken marsala

Chicken, mushrooms, and marsala wine


  • 1 to 1.5 lbs boneless skinless chicken breasts, cut into 1” pieces
  • A tablespoon or so of extra-virgin olive oil
  • 12 to 16 oz cremini or baby bella mushrooms, sliced
  • 1 cup Marsala wine
  • 2 cloves garlic, minced
  • Half a small onion or about two shallots, finely diced
  • 2 tbsp Wondra flour
  • 2 tablespoons dried parsley (or a bit more if fresh)
  • Salt and pepper to taste


  1. In a large dutch oven, sweat the onions or shallots until translucent in a little bit of olive oil.
  2. Add the mushrooms and chicken, cooking until the chicken is mostly done. About 10 minutes.
  3. Add the Wondra flour, parsley, garlic, and some salt and pepper. Stir well.
  4. Add the wine and reduce until about half is gone, about 5 minutes.
  5. Let stand a few minutes before serving.


  • Wondra is pre-cooked flour. Find it (usually) in the baking aisle of the grocery store. Do not be tempted to add more or treat it like regular flour - a little bit goes a long way. It takes a few minutes to “set”.
  • If you don’t have Wondra, dredge the chicken in some flour before cooking instead.