Simple & Healthy Chicken Marsala


  • 4 skinless, boneless chicken breasts
  • 1½ cups sliced mushrooms
  • ½ cup chicken broth
  • ½ cup Marsala wine
  • 2 tsp. Butter
  • 2 tsp. Olive oil
  • 1 tsp. Cornstarch
  • 1 Tbsp. chopped parsley
  • salt and pepper to taste


  • While heating olive oil in a large pan over medium-high heat, season the chicken on both sides with salt and pepper.
  • Cook chicken 4-5 minutes on each side, until golden brown and cooked through. Remove chicken from the pan; place on a plate (cover with foil to keep warm).
  • Add mushrooms to the pan and cook 3-4 minutes until softened. Season mushrooms with salt and pepper.
  • Add chicken broth and wine to pan; bring to a simmer and allow to simmer for 3-4 minutes.
  • Whisk together cornstarch with 2 teaspoons water in a small bowl. Add cornstarch to the pan and stir until sauce thickens.
  • Place chicken back in the pan and coat with the mushroom sauce.
  • Top with parsley and serve.

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