The Italian Impostor’s Chicken Marsala

Folks- if there is one thing I love more than food, it’s good food. And if there is one thing I know about good food, it’s that Italians make the best. Unfortunately, I’m not Italian, but that doesn’t stop me from pretending to be. It’s taken a lot of tweaking, but I have come up with my very own rendition of Chicken Marsala, and am being so kind as to share with all you other unfortunate non-Italians out there. Enjoy!

Stephanie’s Chicken Marsala


  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 2 large (or 3 medium) skinless, boneless chicken breasts
  • 3 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • 1 cup sliced mushrooms
  • 1 cup Marsala wine sauce
  • 1/2 cup cooking Sherry
  • 1/2 box of pasta (I recommend Capellini)


Rinse chicken breasts and pat dry. Cut into 1 inch pieces.

In a medium bowl, combine flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large pot, boil water and make noodle of your choice (I use a wheat Capellini).

In a large skillet, melt the butter in the extra virgin olive oil on medium heat. Once hot, place chicken in skillet. Cook 3 minutes on one side, then turn chicken pieces over and add mushrooms. Pour the Marsala wine & Sherry into measuring cup, add 1 teaspoon of the leftover flour mixture and stir, pour over mushrooms and chicken. Cover skillet, cook until sauce slightly thickens, approximately 6-8 minutes longer. When done, spoon chicken, mushrooms and sauce over plated portions of pasta.

As with any good meal, pair with wine (Stephanie recommends Moscato d’Asti).