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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from Edible Memories, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 1/2 lbs. boneless chicken breasts
1/4 c. flour
1/4 tsp. dried marjoram
1/8 tsp. salt
1/8 tsp. pepper
1 c. fresh mushrooms, sliced
2 tbsp. green onions, sliced
3 tbsp. margarine
1/4 c. chicken broth
1/4 c. dry white wine

Pound chicken breasts to 1/8 in. thick.
Stir together flour, marjoram, salt, and pepper.
Lightly press pounded chicken breasts into flour mixture on both sides; shake off excess.
In large skillet, cook mushrooms and green onion in 1 tbsp. margarine until tender; remove from skillet.
In same skillet, cook chicken in 2 tbsp. margarine over medium high heat for 4 min. turning to brown evenly.
Remove skillet from heat.
Return mushrooms and green onions to skillet.
Carefully add chicken broth and white wine.
Cook uncovered 2-3 minutes or until mushroom mixture thickens slightly, stirring occasionally.
Transfer chicken to a serving platter.
Spoon mushroom mixture over chicken.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
She already had my heart, but this recipe won over my stomach when Kim and I were dating at Texas A&M.




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