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passover chicken marsala

Quick Passover Chicken Marsala

Serve your favorite chicken dish on Passover!
5 from 2 votes
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Course: Dinner
Cuisine: American, Italian, Passover
Keyword: Easy, Kosher for Passover, Quick, Wine Sauce
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Calories: 432kcal


  • Skillet


  • 6 chicken breast boneless, skinless, halved
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • ¼ cup potato starch to coat the chicken
  • 3 tablespoon olive oil divided
  • ½ onion finely chopped
  • 8 oz sliced mushroom
  • cup marsala wine
  • 1 cup chicken stock
  • 2 teaspoon potato starch to thicken the sauce
  • 1 tablespoon non-dairy butter
  • 1 teaspoon thyme fresh


  • Slice each chicken breast in half long ways so each piece becomes two thinner pieces.
  • Put potato starch into a small bowl.
  • Season chicken breasts with salt and pepper and dredge in potato starch.
  • Heat skillet to medium high and coat with a tablespoon of olive oil.
  • In batches, cook the chicken breast pieces for 2 minutes on each side or until cooked through and nicely browned on the outside. Add more oil to the pan as needed with each batch until all chicken is cooked.
  • While chicken is cooking finely chop onions and wash mushrooms.
  • Once all chicken is cooked, set aside.
  • Keeping the heat at medium-high, put another tablespoon of oil in the now empty skillet and add onions and mushrooms and cook until soft but not brown, around 6-10 minutes. Reduce heat if needed.
  • Remove the onions and mushrooms from the pan.
  • Deglaze the pan with the Marsala.
  • Add the onions and mushrooms back into the pan and bring to a boil. Stirring occasionally, cook until most of the liquid is evaporated, about 2-5 minutes.
  • While that is happening you can prepare chicken stock whisked together with 2 tablespoon of potato starch. Once most of the wine has evaporated from the step above, add the chicken stock mixture and cook another 2 minutes until sauce begins to thicken up.
  • Reduce heat to medium- low, add tablespoon of non-dairy butter and fresh thyme. Stir to mix.
  • Add chicken back in, coat with mushroom sauce, and cook for 2-3 minutes to reheat chicken.
  • Serve immediately.


If sauce becomes too thick as it cools,  it can be thinned out with water or more chicken stock when reheating. 


Calories: 432kcal | Carbohydrates: 13g | Protein: 51g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 731mg | Potassium: 1115mg | Fiber: 1g | Sugar: 4g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg