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Chicken Breasts Marsala

  • Serves 2.


  • 2 chicken breast halves, with skin and bones
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 Tablespoons unsalted butter
  • 1 can (15-oz.) artichoke hearts
  • 1/2 lb. mushrooms, sliced
  • 1/2 teaspoon dried tarragon
  • 3 Tablespoons all-purpose flour
  • 1/3 cup cream sherry or sweet Marsala
  • 1-1/2 cups chicken broth


Preheat oven to 350 degrees. Pat chicken pieces dry and rub paprika, salt, and pepper on skin on both sides. Heat 2 Tablespoons of butter in a heavy skillet and brown chicken, over medium heat, until golden brown (about 2-1/2 to 3 minutes per side). Transfer chicken to a 2-quart shallow baking dish or casserole. Drain and rinse artichokes. Place around chicken. Wash and slice mushrooms if needed. Melt remaining butter in a skillet over medium heat. Add sliced mushrooms, tarragon, and salt and pepper to taste. Stir constantly and cook until mushroom liquid is evaporated. Add flour and cook, stirring constantly, 2-3 minutes. Add sherry or Marsala and chicken broth; bring to a boil, stirring constantly. Lower heat and simmer sauce, stirring, 4-5 minutes longer. Pour over chicken. Cover casserole with lid or aluminum foil and bake an additional 40-45 minutes until chicken is thoroughly cooked.

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