A case of the Mondays? Why? Don’t you know that Monday can be the most magical day of the week, especially if you cook up something spectacular like Monday Chicken Marsala? This speedy, Italian-inspired chicken dish serves up juicy, golden-brown chicken in a creamy, savory, mushroom-filled sauce. The wine adds a touch of crispness and fruitiness to help balance out the beautiful earthiness of the mushroom flavor. Make Monday, or any weeknight for that matter, the best day of the week with this Monday Chicken Marsala.

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  • 1/2 cup all-purpose flour
  • 4 (1.5-pound) chicken breasts, sliced in half
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1 (8-ounce) package sliced mushrooms
  • 1/3 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup dry Marsala wine
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme, plus more for garnish


Step 1 –Place the flour in a shallow bowl.

Step 2 –Use a meat tenderizer to pound the chicken breasts to about 1/4-inch thickness.

Step 3 –Season the chicken with the salt and the pepper.

Step 4 –Coat the chicken in the flour, turning to cover it on all sides.

Step 5 –Heat the oil in a medium skillet over medium-high heat.

Step 6 –Cook the chicken in batches, turning once, until the chicken is golden brown, about 3-4 minutes.

Step 7 –Transfer the chicken to a plate and cover to keep warm.

Step 8 –Discard the oil and reserve the skillet.

Step 9 –Melt the butter in the skillet over medium heat.

Step 10 –Add the mushrooms, the onion, the salt, and the pepper and stir occasionally until tender, about 5-7 minutes.

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Step 11 –Add the garlic and stir until fragrant, about 2-3 minutes.

Step 12 –Add the wine, the stock, the cream, and the thyme and simmer, stirring occasionally, until the sauce has thickened, about 14-16 minutes.

Step 13 –Season the sauce with the salt and the pepper.

Step 14 –Return the chicken to the skillet and toss to coat.

Step 15 –Garnish with the thyme and serve immediately.