Chicken Marsala Recipe (VIDEO)
Chicken Marsala is an Italian classic with juicy pan-seared chicken in a creamy and savory marsala wine sauce. You can easily re-create this restaurant-quality Chicken Marsala from the comfort of your own kitchen. You will only hope for leftovers after making this dish.
We love recreating our favorite restaurant recipes. Some of our best copycat recipes include Chicken Madeira inspired by Cheesecake Factory, Chili’s-inspired Cajun Chicken Pasta, and Shrimp Pasta from Olive Garden. They can be made at a fraction of the price, are often healthier, and are great crowd-pleasers. This Olive Garden-inspired Chicken Marsala recipe is no exception.
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Easy Chicken Marsala Recipe
It’s easier than you think to re-create this classic Italian-American Chicken Marsala. It’s such a special dish for Valentine’s Day or a date night in, but it’s also a dish the whole family loves.
This chicken marsala is great served up with some Creamy Mashed Potatoes or even pasta with a side of Roasted Asparagus or Caesar Salad. Serve this to your dinner guests and they will always be impressed. P.S. This recipe is easy to scale and can easily be doubled or tripled for a crowd. Watch the video tutorial below and you will be a pro in no time.
Chicken Marsala Video
I hope this Chicken Marsala recipe becomes a new favorite chicken dinner for you. If you enjoyed this video, please subscribe to our Youtube Channel and make sure to click the bell icon so you can be the first to know when we post a new video.
What is Chicken Marsala?
Chicken Marsala is essentially thin chicken cutlets that are pan-seared and served in a creamy and flavorful mushroom wine sauce. Marsala wine originated in western Sicily, Italy back in the 1700s. While chicken marsala itself might not be found in many restaurants in Italy, it is an Italian-inspired dish and can be found in many Italian restaurants here in the US.
Marsala Chicken Ingredients
This Italian-American dish is made with simple ingredients, just be sure to source the right Marsala wine (see tips below):
- Chicken breast – 2 large chicken breasts cut in half will make 4 cutlets (you can also substitute with 1 1/4 lbs of chicken tenders).
- Flour, salt, and pepper – for dredging the chicken
- Olive oil and butter – combining olive oil and butter adds rich flavor to the sauce and prevents the butter from burning since the oil has a higher smoke point.
- Mushrooms – give depth and flavor to the creamy sauce.
- Onion powder and garlic – add great flavor while keeping the sauce smooth.
- Marsala wine sauce – is made up of dry marsala wine, chicken stock, and heavy whipping cream.
Common Questions
Use dry marsala wine, NOT sweet marsala. Sweet Marsala is meant to be used for dessert recipes and won’t work well. If your grocery store doesn’t sell liquors, you can find marsala at your local liquor store. The first time I made Chicken Marsala with sweet wine and I took a long pause from the dish after that only to discover I was using the wrong wine!
If you are not able to find Marsala wine, a Madeira wine would also work, as we used in our Chicken Madeira. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
I would argue that mushrooms are a key ingredient, but you will still have a tasty chicken Marsala without mushrooms. You might sautee/ caramelize some sliced fresh onion instead to compensate for some of that lost flavor.
How to Make Even Chicken Cutlets
Cut both of your chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound to even 1/3″ thick cutlets. By pounding your chicken to even thicknesses ensures they will get cooked evenly. You can save yourself some prep by using chicken tenders instead.
Pro Tip: To test for doneness and prevent overcooking, use an instant-read thermometer and cook just until the chicken breast has reached a safe internal temperature of 165˚F.
Tips for a Perfect Creamy Marsala Sauce
When cooking with wine, the acidity and alcohol combined with cream may cause the sauce to clump or separate if you change the recipe or process. Follow these tips to help prevent that from happening to your sauce:
- Avoid light cream or “half & half” which doesn’t play well with wine and can curdle.
- Older cream can curdle easier, purchase within a few days of use.
- Stir the sauce while slowly adding the cream
- Keep the sauce at a simmer after adding the cream and avoid a rapid boil.
- Patience is important – don’t rush the process of thickening the sauce.
Make Ahead
Leftovers of Chicken Marsala keep really well and in general, anytime you have chicken in a creamy sauce, it reheats well without having that ‘reheated chicken flavor.’ The chicken will taste even better after absorbing the flavors for a day or two.
- To Store – Once the dish is made, let it cool to room temperature then cover and refrigerate. According to the USDA, cooked chicken should be stored in the refrigerator for 3 to 4 days.
- Reheating – As a rule of thumb, you should reheat food using the same method it was cooked. Transfer the chicken to a skillet and reheat on the stovetop over low heat until warmed through. Do not boil or the chicken will overcook and the sauce may separate.
More Chicken Dinner Recipes
If you loved this Chicken Marsala recipe, you should check out some of our other delicious chicken dinners:
- Chicken Parmesan
- Instant Pot Whole Chicken
- Spatchcock Chicken
- Easy Chicken Noodle Soup
- Slow Cooker BBQ Chicken
- Chicken Pot Pie
Chicken Marsala Recipe
Ingredients
- 1 1/4 lbs chicken breast, (2 large), or chicken tenders
- 1/2 tsp salt , or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup all-purpose flour, for dredging
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms, halved or thickly sliced if very large
- 1/2 tsp onion powder
- 2 garlic cloves, minced
- 3/4 cup dry marsala wine, (not sweet)
- 3/4 cup chicken stock, reduced-sodium
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley, finely chopped
Instructions
- Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.
- Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.
- Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
- Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
- Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
My boyfriend and I have an ongoing friendly competition of who’s the better chef. I always one up him with your recipes!
So easy to follow and absolutely delish! Thank you for making cooking fun and easy!
That is such a fun challenge with your boyfriend! I’m glad my recipes are always winning!
I would give this 6 stars if I could!! The one change I made was to use milk instead of cream, made it a little lighter
Wow, that is so perfect! I’m glad it’s also good using just milk. Thanks for sharing that with us.
I want to make this recipe couple hours ahead of serving. Can I make the chicken Marsala as directed then put in pan to heat up for dinner couple hours later without the mushrooms getting mushy?
Thanks Natasha
You sure can! The chicken will taste even better after absorbing the flavors for a day or two. You can make it up with the sauce on the chicken, cover and refrigerate until ready to serve. You can also reheat on the stovetop over low heat just until warmed through. Do not boil or the chicken will overcook and sauce may separate.
If making ahead should i finish to cook and rehead in the oven (im making a big serving tray) ? Not sure what’s the best way to reheat it.
Hi Efka, to reheat the cooked chicken marsala – bake the meat and sauce in a 350 degree (F) oven (covered) until warmed through (about 15-20 minutes max). I hope that helps.
Amazing! Made last weekend…not a drop left over! Definitely will make again!
That’s so great! It sounds like you have a new favorite!
I made this tonight! excellent!!! I served with mashed potatoes..the chicken was so tender, the sauce was amazing!! can’t wait to try another recipe of yours!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Can you substitute sour cream or plain yogurt instead of heavy cream in the chicken Marsala?
Hi Karen, I haven’t tried that but I would be concerned that it might curdle.
Hi, I couldn’t find brown button mushrooms. Do they have another name for it? We love your recipes and especially the videos. Please keep them coming. Thank you.
Hi Margaret, they are also called baby bella mushrooms.
Natasha can I replace the chicken with Veal and if so is it the same process.
Thank you!!!
Hi Mary, I haven’t tested that with veal but here is what one of our readers wrote: ” I also have made this with thin sliced Veal and a Pork Tenderloin. AMAZING!!! One of my all time favorite dishes. Thank you so much Natasha!!” I hope that helps
Yesterday I cooked this recipe to start the New Year with a family lunch to remember. I served it with the pot mashed potatoes recipe. Everyone had a great time. Thanks a lot!!! In my family everyone asks me: this recipe is from Natasha, isn´t it? Greetings from Costa Rica
That is so awesome! I’m so happy to hear that, Valentin. Thank you so much!
I love watching your videos on Facebook. I’ve tried and enjoyed many. This one has to be my favorite. This is by far the best Marsala I have ever had! Honestly better than I’ve had in restaurants and it was so easy and quick to make! I love following you. You have such a wonderful sense of humor!
I’m so happy to hear that! Thank you for sharing your great review and wonderful compliment, Lana!
Made this for dinner tonight! Thank you again Natasha for a great recipe!
Made it for dinner for my finicky eaters. It was so amazing amazing
! Thank you for this recipe!
You’re welcome, Farrah! I’m so glad you enjoyed this recipe!
This is a fantastic recipe. My second time making this and both have been perfect! Great flavor and creamy sauce. You make me feel like an accomplished home cook! Thanks!!
That is so nice to know, Kerry. Thank you so much for your good comments and feedback!
This is the best Chicken Marsala I have ever made. The sauce is rich and creamy, and the chicken is very tender. I did add a little thickening ( cornstarch and sauce) because I like a thicker sauce. You just can’t beat this recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Loved this recipe for chicken Marsala. The only change that I made was to skip the onion powder and added a small chopped onion and did not use garlic. Was delicious. This will be my go to for chicken Marsala!
Yay, excellent! Thanks for your awesome review, Trish.
Hi Natasha ! I am going to make this for dinner. I usually use these as a talented cook at the age of 11 can you make this without mushrooms?
Hello Adria, we love it with mushrooms and I haven’t tried any other substitute to advise. You can omit it too but it’s awesome with it!
Love the flavors and the easy-to-follow recipe, but I’ve made this twice, following instructions to the letter and the sauce won’t thicken. Suggestions?
Hi there, thanks for sharing and I’m glad you liked this recipe. I would recommend continuing to simmer for a few more minutes until the sauce thickens. Also, keep in mind, the sauce will thicken more as it cools.
Hi, I didn’t have any Marsala and used a dry red wine. The colour of my dish was not golden brown like yours, but rather a bit purplish!! Still delicious though. Thanks
If you are not able to find Marsala wine, a Madeira wine would also work next time.
I made this for in-laws today for something easy yet still delicious and impressive. I am a nervous cook but this meal turned out fantastic!!! Everyone loved it. Thank you for providing an easy recipe that tastes delicious.
That is so great! Thanks for sharing that with us and good job to you too.
Easy to make and delicious! Will make again for sure.
I’m so happy you enjoyed that Nikki! That’s so great!
I have made this twice and it is wonderful!!
Isn’t it the best! I’m so glad you enjoyed this recipe Kate!
Wowza this was good, what am I saying, it was better than good. It was fabulous! I watched the video and thought this looks easy! I’m not always the best at executing a new recipe but this was winner winner chicken dinner! For those thinking about getting already sliced chicken cutlets, don’t. I had those on hand and though the flavor was terrific, they were a bit too thin and because I was concerned about overcooking, they didn’t get as brown as I wanted, get the chicken breast and slice them at home. I am not ashamed to say that I am probably addicted to mushrooms. I just wanted more lol. So I may use more than the 8 oz. My guy took one bite and said ooh this is good! Thanks Natasha for an easy, tasty, better than restaurant quality dish that I already want to make again.
Love it! Thank you so much for sharing your great experience making this recipe, Lynda. I’m so glad you enjoyed it!
The chicken Marsala taste was excellent, the chicken perfect. The only issue was my sauce was pretty thin. The only thing I can think is maybe I didn’t let the wine reduce enough. Any tips?
Thanks
Dave
Hi Dave, that could be part of it. You can see in the video where I slice the chicken in the pan what the consistency should be like. Also, make sure to use heavy cream which helps instead of light cream.
Made this today, it was very good. I served it over angel hair pasta.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this for lunch today. My husband & I loved it. The best Chicken Marsala we have ever tasted…so delicious and the recipe/video were so easy to follow.
Thank you for sharing this wonderful review with me Alice! I’m so happy you enjoyed this recipe!
Made this for dinner this week, quick and easy, and delic.! We will be making this again, wry soon. Keep your recipes coming, they are all wonderful.
That’s just awesome Amy! Thank you for sharing that great review with me!
Can I substitute the cream somehow. I am lactose intolerant. Thank you. . Love your recipes
Hi Monica I haven’t tested this with anything else like coconut cream so I can’t say for sure.
Made the Chicken Marsala again for the 10th time. This is my go to.
Couldn’t be any better or easier. Thank you and keep up the great work! Thank your husband for the great video work also…
I tried over 30 of your recipes and they were all fantastic.
Thanks Again,
Claude
Sounds like you found a new favorite Claude! That’s so great!
Do you use Curley leaf parsley or flat leaf? The videos look like curly parsley.
Hi Jan, I usually opt for curly parsley because it is more photogenic, but either will work here.
Thanks!
Hi Natasha this is Neha from Pakistan
I really love your recipes and have tried lots of them . But unfortunately I couldn’t try your recipes which involve alcohol because i am a Muslim. Can u please provide an alternative of alcohol when next time u record your recipes . That would be really considerate of you
Hi Neha, If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
This was amazing!! Thanks for another amazing recipe! So simple and way to make.
You are most welcome, Terrie. Thank you so much for your awesome feedback!
My first time cooking with wine. This was amazing!! Thanks for another amazing recipe!
I’m so glad you enjoyed it, Terrie! Thank you for sharing.
This sauce was soooo delicious! I’m a vegetarian but made some vegetarian cutlets and poured the sauce on top and it was very tasty. My family ate the chicken with the sauce and really liked it. Will definitely make again!
That’s so great! It sounds like you have a new favorite!
The very best Chicken Marsala I have had. Better than an Italian restaurant. I also have made this with thin sliced Veal and a Pork Tenderloin. AMAZING!!! One of my all time favorite dishes. Thank you so much Natasha!!
Love it! That is an awesome comment and feedback, thank you for sharing that with us, Anna! I’m so glad you loved this recipe.
Made this for dinner tonight it was AMAZING!! Best Chicken Marsala I’ve ever tried better than any restaurant or any other recipe I’ve tried. I followed the recipe but added a little extra wine I like a deeper Marsala flavor. Even my boyfriend that hates mushrooms and not a big chicken person loved it!
Yay that made my day so good! Thank you for sharing that with us, Alexie.
Chicken Marsala was great! Followed the recipe to a tee and it turned out perfectly seasoned and delicious. Start to finish in 20-30 minutes. Will definitely make again!
That’s so great! Isn’t this recipe so amazing! One of our favorites!
Made this dish tonight. Super quick, fun, and easy to make. It was sooooo good. Paired it with mashed potatoes and green beans.
Yum! The best dinner! Thank you for sharing this great review!
I made this tonight for company.
It was so yummy.
I can’t wait to make it again.
Thank you so much!
You’re most welcome. I’m really happy to know that you and your friends enjoyed it!
Once again, Natasha’s recipe is a hit!!! This Chicken Marsala is wonderful!!! My only regret is that I didn’t make a double batch! Thanks again for an easy to follow, yet delicious recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can you create recipe cards. Scrolling with commercial photos is annoying.
Hi! We have recipe cards! Simply click “jump to recipe” at the top of our post and that will take you to the recipe card.
Prepared chicken Marsala tonight. I am obsessed with your recipes. It was delicious! I’ve made 2 banana nut breads and my husband’s favorite is the heavenly chocolate cake. Love watching your happy videos. You’ve renewed my desire to cook. Thank you.
That’s just awesome! Thank you for sharing that with me!
I loved this dish! So good.
I’m happy you enjoyed that Jessica!
Hello Natasha, I have been following you since a long time and I love all your recipes. You are so fun to watch, you are such an amazing cook too. I can not have mushrooms for this recipe what can I substitute it with? thank you and keep smiling
Thank you so much or your wonderful comments and feedback. We love it with mushrooms and I haven’t tried any other substitute to advise. You can omit if too but it’s awesome with it!
hi natasha ! Im goin to be the chiken marsala but i did not buy the right wine i din not design dry i can use it
If you are not able to find Marsala wine, a Madeira wine would also work. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
I just made this for dinner tonight it was delicious. Love this dish it will be a regular in our menu
So wonderful to hear that Adele. Thank you for sharing your good experience with us!
Excellent dish! We didn’t have Marsala wine, so we used a dry red, and it was delicious! I also added a shallot when I added the garlic, and a little smoked paprika towards the end. Will definitely be part of my cooking repertoire!
I’m so happy you enjoyed this recipe! Thank you for sharing that with me!
Hi Natasha, I love your recipes! May I substitute the heavy cream with coconut milk? I have a dairy allergy. Thank you so much! Alli
Thank you, Alli. I haven’t tried that yet to advise but if you do an experiment, please share with us how it goes with coconut milk.
Hi Can this be made in advance and reheated. I have a dinner party coming up and don’t want to leave my guests for 30 mins whilst I cook this!
Hi Sarah, we love this best fresh or you can make it a little earlier and keep it warm. If you make it early enough for it to become cool, to reheat the cooked chicken marsala – bake the meat and sauce in a 350 degree (F) oven (covered) until warmed through (about 15-20 minutes max). I hope that helps.
Just made Natasha’s Kitchen “Chicken Marsala” and it was FANTASTIC!!! My entire family LOVED it! The directions and quantities were perfect. This recipe is going to be made many, many more times! Thank you so much!
Thank you for sharing that with us, Jeanie! That’s so great! It sounds like you have a new favorite!
This recipe is the bomb! WE made it last night and had leftovers for lunch. This is as good, if not better, than any Chicken Marsala I’ve had in a restaurant. My husband and I love your cite and your videos. The recipes are easy to follow and so far the ones we’ve tried have been delicious!
Thank you so much for sharing your great feedback with us. We appreciate it!
Would a dry white wine work? I cant find Madeira or Marsala.
If you are not able to find Marsala wine, a Madeira wine would also work. If alcohol is a concern, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol. If you are looking to make it wine-free, you could just use more broth and boil that down, but the flavor profile wouldn’t be quite the same.
I’m making this tonight. Can I double the sauce, so to have extra for pasta?
Hi Geanie! I bet that could work! I hope you love this recipe!
Love this chicken recipe, my husband loves sauces, and so he loved this one.
That’s just awesome! Thank you for sharing that with me!
Great recipe! Absolutely delicious!!!
Thank you for your good feedback, Sue.
This chicken marsala is so ridiculously good. My partner actually said it’s the best marsala he’s ever had! Made this last night and served only with your classic bruschetta, a great mix of flavors and textures.
Wow, that is so wonderful! Thanks for your partner’s great feedback, we appreciate it!
Every thing is just perfect.
Thanks a lot.
Joy Ndhokero from Uganda
I’m so happy you enjoyed this recipe Joy. Thank you for sharing that with us!
My mother made this for dinner last week and she knows I’m not a big fan of chicken marsala so she didn’t tell me until I came through the door for dinner. She had to alter a little bit (couldn’t find a marsala wine) but used a Pinot Noir and oh my goodness it was amazing! She put it over wide egg noodles and it was SO good, SO much flavor, I can’t wait to have it again!
I’m so glad you enjoyed that Erika! Thank you for that great review!
Hi Natasha! I want to make this for my son and family this weekend. What do you recommend to serve with it? I’ve seen restaurants serving mashed potatoes. I am going to have a tossed salad and crusty bread.
Hi Sue, We always enjoyed it with mashed potatoes and asparagus. I love the idea of serving it with salad and bread!
I’m a beginner cook and was surprised at how easily this dish came together. And it tasted great!
Nice job, Kate. Thanks for your good feedback!
I’m a beginner cook and was fairly surprised at how easily this dish came together. And it tasted great!
Hi Natasha this was EXCELLENT, I wouldn’t change a thing it’s perfect. I would put the sauce on chicken,pork,hamburger patty w/ mushrooms. I gave it to a friend and she made it last night and said it was better than the Olive Garden. I am a chef by trade keep up the great work! Thankyou so much.
Wow! That’s so awesome Anne! Thank you so much for that amazing review!
Hi Natasha, I would love to try this recipe but my husband is lactose intolerant. Do you think lactose free 2% milk would work
Hi Patricia, I haven’t tested that specifically to advise. I imagine it won’t be as creamy but if you experiment please let mwe know how you like that.
This recipe is amazing! But I do have a question…in the recipe, it says it should take 4-5 minutes for the sauce to thicken after adding the cream and broth. But it takes at least 20 minutes for me! Am I doing something wrong? I use heavy cream and keep it at a simmer (medium-low).
Hi Becky, it could be due to using a smaller pan. Less surface area would make it take longer to simmer.
Hi, Natasha. I bought Marsala cooking wine…do you think this would work? It has a recipe for Chicken Marsala on the back of the bottle, so I thought this would be okay.
Hi Abby, I generally don’t recommend using anything labeled “cooking wine” since it likely has additives and won’t have quite the same flavor as a classic Marsala wine. You will have to experiment and hopefully, you love it. I would avoid using “Sweet Marsala” though – since sweet marsala is reserved for desserts.
Hi
Can i use half dry marsala?
Hi Nitsa, here is what our reader wrote about using dry marsala ” I just made your chicken Marsala recipe and it is so delicious!!!!The sauce and mushrooms along with the dry Marsala wine is a winner!!!” I hope that helps!
Thank you so much for doing what you do. I’ve been home for the last couple months and just started to do more cooking for the family. I found you on line and have been making your meals and they love all of them. When my wife and I sit and watch your short videos we love how excited you about making the dishes and especially love the reaction after tasting it. Keep up the great work.
Thank you, Patrick
Thank you for that thoughtful compliment and review Patrick! You’re so nice!
Another great recipe by Natasha! This is my first time making chicken marsala and the family loved it! Thank you for getting us through this time with your delicious recipes!
You’re welcome! I’m so happy you enjoyed it, Kelly!
Hello,
I have been making so many of your recipes. My family is telling me I should open a restaurant! Shhhhh…they think I am a good cook!
Anyway, my son said this is one of the top five dishes I ever made!
Thank you for these awesome recipes!
I’m so glad you enjoyed it! Thank you for the wonderful review Susan!
Yum! It came out so good! Definitely my new go to for quick dinners (along with you chicken and vegetable penne)! The sauce was just perfect, a bit salty, with a sweet kick from the wine – delicious!
I’m so glad you enjoyed it!
I made this last night and even the family members that hate mushrooms LOVED this recipe! Easy to make, restaurant quality – they cleaned their plates! I will definitely make this again! Thanks Natahsa
That’s just awesome!! Thank you for sharing your wonderful review!
Is delicious and very easy
Isn’t the flavor amazing for such a easy recipe!
This recipe is fabulous. Can it be doubled for a large family?
Thank you, Gerri. I imagine that should be okay!
Made your Chicken Marsala tonight.. Followed the recipe exactly how it was. Absolutely delicious, we loved it and can not wait to eat the leftovers! Love following you Natasha!
I’m so glad you enjoyed it, Pauline! Thank you for the wonderful review!
I just make your Chicken Marsala recipe. It was delicious beyond words! My teenage daughter licked the plate!! I believe there is no more to say. Thank you so much, Natasha!
That’s so great! It sounds like you have a new favorite!
Good afternoon Natasha,
I made your recipe 2 weeks ago and it was so delish ! I am making it again tonight !!
I noticed you used a Zwilling Frying pan…..please could you let me know what size…10 inch…11 inch ???
Thank you in advance for your help.
Love your videos
Kindest regards,
Lorrie
You’re welcome! I’m so happy you’re enjoying our videos, Lorrie!
Hi Lorrie, I’m so glad you enjoyed this recipe! This is the stainless steel pan I use here. We also have a lot of our favorites in our shop here.
I just made your chicken Marsala recipe and it is so delicious!!!!The sauce and mushrooms along with the dry Marsala wine is a winner!!! Cannot wait time try more of your recipes! Thank you!
Super happy reading your feedback! Thanks for sharing that with us and I’m glad that you loved it, this is one of our favorites at home too.