Chicken Marsala with Fennel & Herbs

Total Time: 45 Min


About this recipe

This classic Chicken Marsala dish is elevated with fennel & herbs, featuring tender chicken cutlets and a Marsala sauce, enhanced by fennel's delightful crunch and fresh herbs. Holland House® Marsala Cooking Wine delivers a hint of sweetness to the dish, infusing the sauce with sophistication.

Prep Time: 20 Min

Cook Time: 25 Min

Yield: 4 Servings


  • 8 ounces egg noodles or pappardelle pasta
  • 2 tablespoons olive oil, divided
  • 4 boneless skinless chicken breast cutlets
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • 6 ounces brown or white button mushrooms, quartered
  • 2 large shallots, thinly sliced
  • 1 medium bulb fennel, thinly sliced, fronds reserved
  • 2 tablespoons fresh chopped thyme, sage or parsley, divided
  • 3/4 cup Holland House® Marsala Cooking Wine
  • 1 tablespoon cold butter


  1. Cook noodles as directed on package. Drain, reserving 1 cup pasta cooking water.
  2. Heat 1 Tbsp. oil in large skillet on medium - high heat until shimmering.
  3. Season chicken generously with salt and pepper then coat with combined flour and cornstarch.
  4. Cook chicken 3 - 4 min. on each side or until done. (165°F). Transfer chicken to clean plate.
  5. Meanwhile, heat remaining oil in same skillet on medium heat.
  6. Add mushrooms, shallots, fennel and half the herbs. Cook 8 - 10 min. or until lightly browned and softened.
  7. Add wine and red pepper and 3/4 cup reserved pasta water. Simmer 3 - 4 minutes until sauce is reduced by half, stirring occasionally and scraping browned bits from bottom of pan.
  8. Return chicken and any juices to skillet. Cook 1 - 2 min. until heated through.
  9. Remove pan from heat. Add butter; stir until melted. Add additional pasta water as needed to reach desired consistency.
  10. Serve chicken, vegetables and sauce over hot pasta.
  11. Sprinkle with remaining herbs and reserved fennel fronds.


  1. Fennel has a mild licorice flavor and pleasant crunch. To prepare, remove the green stalks and trim the bottom root. Cut in half and remove the hard core before slicing.
  2. Chicken cutlets may also be labeled as “thin - cut” chicken breasts.