Chicken Marsala

Servings 4 servings


  • 4 boneless skinless chicken breasts pounded to 1/2-inch thickness
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 2 tablespoons ghee or use olive oil
  • 8 ounces white mushrooms sliced
  • 1/4 cup low sodium chicken broth
  • 1/2 cup dry red wine
  • 1 tablespoon raw honey


  • Season the chicken evenly with salt, pepper and oregano.
  • Heat the olive oil in a large skillet over medium-high heat; add the chicken and cook for 4 to 6 minutes per side; remove from skillet. Reduce skillet heat to medium and melt the ghee (or additional oil).
  • Add mushrooms and sauté for 3 minutes; season with a little salt and pepper. Add chicken broth, wine and honey. Stir for a few more minutes, until sauce reduces.
  • Serve sauce over chicken.


SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
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