Chicken Marsala with mushrooms, red and green peppers – Eating your way to happines

There are many variations to this recipe but it would not be Chicken Marsala if not made with the amazing wine that is produced in the Marsala region of Sicily. This is my fourth recipe in the series Eating your way to happiness. This week, if you have been keeping up with this blog, I have taken you through a Tour of Italy through the classic style of Italian cooking. Recipes I have learned and cooked my way through the culinary arts working in Bistros and Italian Restaurants throughout New York and New England. As a young Chef in the mid 1980’s I had the pleasure and opportunity to learn from the Top Chefs of the region.

In my next series I’m going to Fast forward to the nineties when I worked in Miami Beach on Ocean Drive,  South Beach and picked up a cornucopia of trendy and exotic foods. Celebrities and trendy folks of Ocean Drive raved for the new Floridian and Caribbean blended flavors. It was an exciting era to be a chef. Stay close to this blog and watch for these Miami Beach, Floribbean Style recipes.

Chicken Marsala with mushrooms, red and green peppers


  • 4 boneless skinless chicken breasts
  • salt & pepper
  • 2 pinches fresh basil, chopped
  • 1/4 green pepper diced
  • 1/4 red pepper diced
  • 1/4 cup flour
  • 4 tablespoons extra virgin olive oil
  • 8 oz sliced small portabella mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup chicken stock


  • Pound the chicken out to about 1/4 inch thickness.  Season with salt, pepper.
  • Dredge the chicken in the flour, shaking off any excess.
  • Heat the olive oil in a large pan over medium high heat. Once the oil is hot, add the chicken.  Cook for 2-3 minutes on each side, just until the chicken is golden brown. Remove the chicken from the pan and put on a plate. Cover to keep warm.
  • Add the Red and green peppers, then the mushrooms to the pan.  Cook until the mushrooms begin to brown and peppers begin to get soft, about 4 minutes.
  • Add the Marsala wine to the pan.  Scrape the bottom of the pan to release all of the brown bits – This is where the flavor is released.
  • Add the chicken back to the pan and simmer till reduced by half.
  • Add the chicken stock, chopped basil, and some salt and pepper to the pan.  Simmer until the mixture is reduced.  This will take about 5 minutes.
  • At the lowest flame possible, Simmer another 10 minutes.
  • Serve hot with pasta or rice.

Add comments to the site. Let me know how your version of the recipe turns out or ask any questions you may have.

David Morgan

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