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Chicken Marsala - via The Kittchen

Chicken Marsala (a Christmas Dinner you can make ahead of time)

My mother's recipe for Classic Chicken Marsala has been a staple at special occasions and family gatherings for years! The best thing is that is tastes even better when it is made a day early, it is the perfect make-ahead holiday meal!

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 -8


  • 2 pounds Boneless Skinless Chicken Breasts
  • 1 cup plus 1 tablespoon Flour
  • Salt and Pepper
  • 1 large Onion
  • 12 ounces of Sliced Mushrooms
  • 1 bottle Marsala Wine
  • 3 cloves Garlic
  • 4-5 tablespoons Olive Oil
  • 3 Eggs
  • 2 tablespoons Lemon Juice
  • 1 1/2 teaspoons Tomato Paste


  1. Heat your oven to 300 degrees.
  2. Dice the onion. Then heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the olive oil is hot, add the onions and sauté until it is soft and slightly golden. Next stir in the mushrooms and garlic, season with salt and pepper, and sauté for a minute. Then add in 1/2 cup Marsala Wine. Sauté until the wine has been absorbed, then pour into a bowl and set aside.
  3. Slice the chicken breasts in half from top to bottom and use a kitchen mallet to pound out the chicken breasts until they are thin and have increased in size by about 50%.
  4. Next prepare the flour and egg mixture to dredge the chicken. In a bowl, beat the eggs and lemon juice together. In a second bowl, season 1 cup of flour with salt and pepper. Heat enough olive oil to coat the bottom of a skillet over medium heat. Then coat the chicken in the seasoned flour, then the egg, and then in the flour again. Brown each side of the chicken in batches by placing it in the skillet, making sure you don't overcrowd the pan. Add more olive oil to the pan as necessary. Layer the browned chicken in a greased casserole dish, and continue cooking the chicken in batches.
  5. Once all of the chicken has browned, pour all of the remaining wine in the same skillet you used to cook the chicken. Whisk in the tomato paste and 1 tablespoon flour. Scrape any browned bits of chicken off the bottom of the skillet and stir until the sauce boils. Add the onions and mushrooms and then let boil for another 3 minutes.
  6. Pour the sauce over the chicken in the casserole dish, cover, and place in the oven to bake for 1 hour.

  7. You can either serve the chicken marsala right away, or wait 1-2 days and reheat the chicken in an oven set to 250 degrees. Cover the chicken marsala when reheating.