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Tangy Tomato Chicken Marsala

Yield: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes


  • 6 thin-sliced boneless skinless chicken breasts (1-1/2. lb.)
  • ½ teaspoon each kosher salt and ground black pepper
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 8 ounces sliced mushrooms
  • 3 cloves garlic, finely chopped
  • ¾ cup Holland House® Marsala Cooking Wine
  • 1 jar (24 ounces) RAGÚ® Simply™ Traditional Pasta Sauce
  • 1½ cups halved multi-color grape tomatoes
  • ¼ cup coarsely chopped Italian parsley
Shop Ingredients


  1. Season both sides of chicken with salt and pepper. Lightly dust with flour.

  2. Heat oil and 1 tablespoon butter in large nonstick skillet on medium-high heat. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate.

    Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add marsala cooking wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.

  3. Sprinkle with parsley before serving.