Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Marsala 3.1 (131) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 18, 2021 Rate PRINT Share Servings: 4 Make this Chicken Marsala recipe for a delicious and satisfying dish. Serve it up alongside some pasta or a side salad for a well-rounded meal. Ingredients ¾ cup instant flour, such as Wondra 2 teaspoons coarse salt ½ teaspoon freshly ground pepper 4 boneless, skinless chicken breast halves (about 5 ounces), butterflied and pounded ⅜-inch thick, scored 5 tablespoons extra-virgin olive oil, divided 10 ounces cremini mushrooms, sliced 1 cup dry Marsala wine 1 clove garlic, minced 3 tablespoons freshly squeezed lemon juice (from 1 lemon) 2 tablespoons unsalted butter 2 tablespoons finely chopped parsley leaves, plus more for serving Directions Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes. Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately. Bryan Gardner Rate It PRINT