Chicken Marsala

Wine Pairing

Nebbiolo, 2013


  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. basil
  • freshly ground black pepper
  • 2 chicken breasts
  • 3 tsp. olive oil
  • 3 tbsp. butter
  • 1/4 cup marsala wine
  • 1/2 cup low sodium chicken stock
  • 2 cups sliced mushrooms


Combine flour, salt, basil and pepper. Dredge chicken in flour mixture. Heat oil and butter in a heavy skillet. Sauté mushrooms and remove to a small plate. Add chicken breasts. Brown on both sides. Deglaze with Marsala and chicken broth. Cover and simmer about 30 minutes. Add mushrooms back into sauce and heat through.

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