Parmesan Chicken Marsala

Chicken and mushrooms, a marriage made in hen-house heaven! 

Parmesan Chicken Marsala

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people


  • 2 chicken breasts boneless skinless
  • 1/4 cup all purpose flour
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp. salt kosher is best
  • 1/4 tsp. pepper
  • 1/4 tsp. dried oregano
  • 2 tbsp. olive oil or vegetable oil
  • 1 clove garlic chopped finely
  • 1 tbsp. parsley flakes
  • 1 cup sliced mushrooms
  • 1/2 cup wide egg noodle or whatever pasta you prefer
  • 1/2 cup marsala wine you can chicken broth instead of the wine if you prefer.


  1. Using a 1 gal. zip lock bag or between 2 sheets of waxed paper flatten out the chicken breasts to 1/4 inch thickness.  I find a wooden rolling pin does the job nicely. 

  2. Mix the flour, salt and pepper and parmesan in a small bowl.  coat chicken in the flour mixture and shake off excess flour.

  3. Cook the mushrooms, garlic and parsley in hot oil for 5 minutes turning frequently.  Use a 10 or 12 inch pan for this.

  4. Add chicken to pan. Cook 4 minutes per side until nicely browned  Add the marsala wine and simmer for 8 to 10 minutes

Recipe Notes

This recipe is best served over a bed of your favorite pasta.


Did you know:  Chickens have more bones in there neck than a giraffe.  That's why you'll never find a chicken neck recipe on this blog, or a giraffe recipe for that matter.


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