Jul 14 2026
Restaurants›Sedona Taphouse›Chicken Marsala Recipe

Chicken Marsala Recipe

Inspired by Sedona Taphouse
Time45m
Serves4

Topped with our house made Marsala sauce and sautéed portabella mushrooms. GFSuggested Sides:Garlic whipped potatoes and steamed broccoli.

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Ingredients

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Main Ingredients

Suggested Sides

Method

Chicken Marsala Preparation

  1. 1

    Prepare the Chicken

    Season the chicken breasts with salt and black pepper on both sides.

  2. 2

    Sear the Chicken

    In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

  3. 3

    Sauté the Mushrooms

    In the same skillet, add 2 tablespoons of butter. Once melted, add the sliced portabella mushrooms and sauté for about 5 minutes until they are browned and tender.

  4. 4

    Make the Marsala Sauce

    Add minced garlic to the skillet with mushrooms and sauté for another minute. Pour in the Marsala wine and chicken broth, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and reduce for about 5-10 minutes until slightly thickened.

  5. 5

    Combine Chicken and Sauce

    Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 3-5 minutes to heat through. Stir in the remaining 2 tablespoons of butter and chopped parsley before serving.

Suggested Sides Preparation

  1. 6

    Prepare Whipped Potatoes

    In a large pot, boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

  2. 7

    Whip the Potatoes

    Add butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

  3. 8

    Steam the Broccoli

    In a steamer basket over boiling water, steam the broccoli florets for about 5-7 minutes until bright green and tender. Season with salt and pepper.

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