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Emily and Daddy’s Famous Chicken Marsala

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Enjoy this flavorful and aromatic chicken dish, enriched with the essence of thyme and Marsala wine!


Units Scale
  • Chicken breasts or tenders
  • flour
  • corn starch
  • olive oil
  • mushrooms
  • garlic powder
  • fresh chopped garlic
  • shallot
  • fresh thyme
  • dried thyme
  • chicken base
  • dried oregano
  • 1/2 cup chicken stock
  • 3/4 cup marsala (I like it marsala-y)
  • splash of white wine
  • heavy cream
  • fresh chopped parsley
  • s and p


  1. Marinate Chicken: Season the chicken with a mixture of olive oil, herbs (garlic powder, salt, pepper, thyme, oregano), and leave it to marinate overnight.
  2. Prepare Flour Mixture: Mix flour and corn starch in a 1:0.25 ratio. Season this mixture with salt, pepper, and dried thyme and oregano leaves.
  3. Coat Chicken: Coat the chicken evenly with the flour mixture. A convenient method is to use a large ziplock bag and shake it to cover the chicken thoroughly.
  4. Thyme-Infused Oil: Pour a generous amount of olive oil into a pan. Add a bunch of fresh thyme. Heat on medium. Once the thyme darkens, remove it, leaving infused thyme oil in the pan.
  5. Fry Chicken: Gently fry the chicken in the thyme-infused olive oil. Be cautious not to overheat as olive oil can burn easily. Once the chicken is cooked, remove it and let it rest on a wire rack. Sprinkle lightly with salt.
  6. Prepare Mushrooms: Add mushrooms to the same pan and sauté. They will absorb the flavors from the pan.
  7. Add Aromatics: A few minutes later, add garlic, chicken base, and shallot to the pan.
  8. Deglaze and Simmer: Once the aromatics are soft, deglaze the pan with a splash of white wine, scraping the bottom to release all the flavors. Then add chicken stock and Marsala wine. Return the chicken to the pan.
  9. Final Touches: Cook until the sauce thickens. Add a splash of heavy cream and stir in. Optionally, add another splash of Marsala wine for enhanced flavor.
  10. Garnish and Serve: Top the dish with parsley before serving.


  • Author: Lucas Krammes
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