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Chicken Marsala

Who doesn’t love Chicken Marsala?! Every time I make it there’s not much leftover. And the sauce… I could just eat it with a spoon all by itself! I have been making this dish for over 20 years and it never fails. I have also made it as a freezer meal too, then all you have to do is thaw and reheat, and serve with your favorite pasta. 

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

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Recipe List:
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Servings: 8


  • 1/3 cup butter
  • 1 slice prosciutto, diced
  • 2 tsp. minced shallots
  • 2 tsp. minced garlic
  • 8 oz. fresh mushrooms, sliced
  • 1/4 cup Marsala wine
  • 1/4 tsp. ground black pepper
  • 1 cup chicken broth
  • 2 tsp. cornstarch
  • 1 tsp. minced fresh parsley
  • 2 Tbsp heavy cream
  • 1 1/4 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried parsley
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 8 chicken breast halves, pounded slightly to thin a bit
  • olive oil
  • spaghetti or linguine noodles



  2. Melt butter over low heat in a medium skillet. Turn heat up to medium-high and saute the prosciutto in the melted butter for 2-3 minutes, being careful not to burn the butter. Add shallots and garlic and saute for 1 minute. Add Marsala wine and simmer for another minute. Add mushrooms and pepper and simmer over medium-high heat for 5 more minutes.

  3. Dissolve cornstarch in chicken broth and add to saucepan, and simmer for 5 more minutes. Add parsley and cream to the sauce and simmer for 3-4 more minutes, or until slightly thickened. Remove pan from heat, then cover until ready to serve.


  5. Combine all spices and mix well. Preheat BBQ or grill pan to high heat. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken and grill for 6-8 minutes per side or until chicken is cooked through. Serve with Marsala sauce and pasta, sprinkle with additional fresh parsley.

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