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Chicken Marsala Rustico

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chicken marsala

Lately, we’ve been eating a LOT of poultry and seafood. I’ve been expanding my menu repertoire to include some old family favorites and came across this recipe for chicken marsala and decided I had to give it another try. Finding marsala wine in our old home town was at best difficult and I had resorted to using cooking wine. DON’T DO THAT! Buy the real deal, its fairly inexpensive and adds a wonderfully rustic flavoring that cooking wine just cannot.

You can use any chicken pieces you prefer, I’ve used leg quarters, thighs, and bone in split chicken breasts with success but simply buying a whole chicken and having the butcher cut it up is your best bet. So called authentic Italian recipes call for pounded chicken breasts on a plate of pasta, We prefer the more rustic version. As with all Italian dishes, the choice is yours!

chicken marsala
Print Recipe
5 from 1 vote

Chicken Marsala Rustico

Italian comfort food at its finest
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 4 -6
Author: Debbie


  • 1 whole chicken cut up
  • Herbs De Provence
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced baby portobello mushrooms
  • 3/4-1 cup Marsala wine
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives for garnish


  • Sprinkle the chicken generously with salt, pepper and herbs de provence
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
  • Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 3 minutes per side.
  • Transfer to a plate and set aside.
  • Add 1 tablespoon of the remaining butter to the pan and add the mushrooms.
  • Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
  • Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  • When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
  • Lower the heat to medium and return the chicken to the pan and continue to cook until it is cooked through and the sauce has thickened.
  • Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
  • Garnish with chopped chives and serve immediately.

All of the alcohol cooks out of the wine so this makes a wonderful family recipe! Let me hear how you choose to cook this traditional Italian meal.

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