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Chicken Marsala

This timeless Italian favorite, made easy with the help of Pioneer Roasted Chicken Gravy Mix, is seasoned with Marsala wine, sliced mushrooms, and diced onion.
30 minutes
Servings 30


  • 1 bag Pioneer® Roasted Chicken Gravy Mix (94545)
  • 5 lb. Chicken breasts, flattened to ¼ inch thick
  • 2 cups Flour
  • 2 Tbsp. Salt
  • 1 Tbsp. Black pepper
  • 4 cups Marsala wine
  • 2 Onions, diced
  • 2 lb. Mushrooms, sliced
  • 1 Tbsp. Oregano
  • 1 tsp. Red pepper flakes


  • Place flour in a shallow bowl and season with salt and black pepper. Dredge chicken breast in seasoned flour.
  • Pan fry chicken breast in batches over medium-high heat in vegetable oil (approximately 5 minutes per side), until internal temperature reaches 165˚F. Set aside and cover.
  • Prepare gravy according to package directions, using Marsala wine for the cold slurry.
  • Sauté onions and mushrooms in olive oil until just tender. Add onion/mushroom mixture and chicken to prepared gravy.
  • Simmer for 15 minutes. Season to taste with oregano and red pepper flakes.