Serves 6

Here's an easy intro to Italian cooking, it won't break the bank and you won't spend hours putting together a red sauce. While your chicken is cooking, boil some pasta and throw together a salad, a tasty dinner will be on the table in no time. Pour yourself a glass of the Marsala wine to enjoy with dinner.

Joe’s Chicken Marsala

Joe’s Chicken Marsala


  • 6 chicken breasts, boneless and skinless
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup + 2 Tbl Marsala wine
  • 2 cups mushrooms, sliced
  • 2 Tbl butter
  • 2 Tbl corn starch
  • 1 cup chicken stock
  • 1 tsp lemon juice
  • 1/2 tsp marjoram
  • 1/4 cup fresh parsley, chopped


  1. Preheat oven to 375º. Salt and pepper chicken breasts and place in lightly greased 13x9 pan (breasts will overlap). Drizzle 2 tablespoons Marsala wine over chicken breasts and bake for 20 minutes. Meanwhile, in medium saucepan, sauté mushrooms in butter for 5-10 minutes. When mushrooms are soft and their liquid has evaporated, add 1/4 cup Marsala wine, corn starch, chicken stock, lemon juice and marjoram. Bring to a boil and cook 3-5 minutes until thickened. Stir in parsley and pour over chicken. Bake an additional 10-15 minutes until a thermometer reads 165° F.
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