Chicken Marsala and Mushrooms
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons olive oil
- 4boneless, skinless chicken breast halves (about 1½ pounds), pounded to ¼-inch thickness
- Kosher salt and freshly ground pepper to taste
- ⅔cup flour
- ½pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
- 1shallot, minced
- 4tablespoons Marsala wine, more as needed
- 3tablespoons veal glaze (see recipe) or chicken stock, more as needed
- 1tablespoon butter
- 1tablespoon chopped chervil or parsley (optional, for garnish)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
444 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 43 grams protein; 707 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
- Step 2
Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
- Step 3
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.
Private Notes
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Cooking Notes
Louie Phillips
Excellent recipe! As noted above, you will need more liquid than the recipe calls for. I used 8 oz of chicken stock and 5 oz of Marsala. Then added another good glug of Marsala towards the end. Served with Nigella's Italian roasted potatoes and roasted asparagus with Parmesan. Delicious, restaurant quality Saturday night at home meal.
Jack
Substitute for Marsala wine - 1/4 cup dry white wine and 1 teaspoon of brandy.
Cathy
There are two kinds of Marsala - sweet and dry. Try the dry.
Michele
Cook the shallots and mushrooms first, otherwise the flour remaining in the pan from the chicken will burn. Shallots, then mushrooms then chicken, then deglaze with wine and lemon juice. Def needs lemon juice. Also can add lemon zest to the chicken before dredging in flour.
Michael McDaniel
What tiny bit of sauce there was was tasty, but why it calls for so little liquid, I don't understand. We were literally hunting for a drop of sauce on the plate. I would double or maybe triple the sauce if I made this again.
Jim R
Think oven is at 200 just to keep chicken warm while the sauce is made, not to bake the chicken. Cooking of the chicken is done in the skillet and only takes a few minutes.
Emily
So easy. So fancy and delicious! -Doubled the marsala, butter and chicken stock as per other reviews -Served each plate with a quarter lemon. I loved it. My husband who is picky about lemon did not use his wedge. -Used simple white mushrooms. They were fabulous, the highlight. Next time I will double the amount of mushrooms. -Kept chicken warm piled on a cookie sheet in a 250 degree oven. Yum!!!!
Margaux Laskey, Staff Editor
We loved this, especially my Italian-American husband. Really easy, and a classic. The pounding of the chicken was less of a pain than I thought it would be. Wrapped the breasts in plastic wrap and whacked away. More cathartic than therapy.
Mark
Very nice. Cooking time in directions is pretty good -- avoid overcooked dry chicken. I found that a bit more liquid (both wine and veal glaze) was needed to produce a proper sauce with the mushrooms. I had some frozen veal stock and used it to make veal glaze -- but this would probably be almost as good (and way easier) using canned chicken or beef broth reduced down by half.
kuttruff
This was very good and easy ! Agree with all needs more liquid. I would half again the Marsala and double the chicken stock for more sauce. May require some flour for thickener though if so. Also needed more pepper. We added a little prosciutto to the pan with the deglazing before mushrooms fat and flavor Added a small amount of half and half at end for slight cream finishing! Kept the chicken warm in 200 oven. Served over egg noodles with roasted broccoli and potato wedges on side. A hit!
Rivergait
Cook the shallots and mushrooms first, otherwise the flour remaining in the pan from the chicken will burn. Shallots, then mushrooms then chicken, then deglaze with wine and lemon juice. Def needs lemon juice. Also can add lemon zest to the chicken before dredging in flour.
Barbara
I was feeding 12 for a four course Italian dinner. Butterflied the chicken, sliced the mushrooms and chopped shallots day before. Two hours before guests arrived, I undercooked the dredged chicken, put a little beef broth in the bottom of a large slow cooker set on warm, and put the chicken in the slow cooker. Then I made the sauce. As the group was finishing the pasta course, I reheated and finished the sauce, then reheated the chicken. Perfect.
Weslie
very very easy. i used chicken stock instead of the veal glaze and it was wonderful. as i do not do veal, it was a no brainer. will do again for sure.
Scott Barnes
Great recipe for a reliable warhorse. Suggestions: Marinating the chicken in lemon juice w/zest for 30 minutes really punches it up nicely (but pat chicken fry before frying). And in place of mushrooms, you can use dried figs that have been simmered/softened in Marsala. Tremendous, deep flavor!
carolyn
Recipe calls for 1/2 lb mushrooms which is more than a cup. FYI, Marsala is from Sicily, Sherry from Spain and Port from Portugal. All good, but huge differences in sweetness among them
Ann
So good. Next time I’ll double the Marsala sauce. I didn’t use the veal stock but will try it that way next time. Delicious with the chicken stock.
Frank M
We made this with turkey “tenderloin”: sliced the pieces lengthwise to thin them, then pounded to about 1/2 inch. Extremely tender and tasty.
joansey
Double the sauce ingredients and mushrooms. Add some lemon juice. Zest?
julieann
Made this with veal cutlets and we loved it! So easy too! Served it over a swirl of angel hair A keeper!
Debbie R.
I made this Chicken Marsala and Mushrooms recipe twice. The first time, I followed the recipe exactly, but I found it lacked sauce like others mentioned. The second time, I took the advice from the notes: I doubled the marsala wine but kept the broth amount the same. I also cooked the mushrooms first then chicken like others suggest. These adjustments made a huge difference—the dish was absolutely delicious! I served it with garlicky parmesan mashed potatoes, which complemented it perfectly.
Rosemary
I did a variation on the cutlets, basically made schnitzel so the lack of liquid worked well. Very tasty & easy recipe.
Luke
Quadruple sauce, at least 1 lbs shrooms, thighs (trimmed, prepped and fried as directed, then into 400° oven for a while, if necessary)
Lex
This was very good and easy. I served it with creamy polenta and doubled the sauce. I purposely undercooked the chicken breasts slightly and then finished cooking them in the sauce. Will make it again.
Max Alexander, Rome
The skimpy sauce complaints result from the recipe suggestion to serve this somewhat traditional Italian meat course (veal for us) over pasta (never for us). In Italy veal scaloppine is finished with what might be called a glaze, thickened by the flour on the meat. It is not meant to be a pasta sauce as Italians do not plop meat on top of pasta.
Max Alexander, Rome, Italy
You could turn this into an Italian dish by using veal instead of chicken, and never (ever) serving it over a "tangle" of linguine or any other pasta. In Italy, pasta is a dish; meat is a separate dish.
Oaklander
The fact that there are so many notes about the lack of sauce and how many changes needed to be made to the recipe to make it sufficiently saucy means that it is not a good recipe!
delicious
6 half breasts, pound mushrooms, 4x sauce. Delicious!
John Avery
Made this last night and doubled the sauce. I think you'd need to double it again if you want sauce for your pasta (which we do!). The flavor was pleasant with dry marsala, but lacked character. We have another recipe that used heavy cream, which we are trying to avoid, that just tastes better! Next time I'll try a hybrid of both recipes, along with a mix of dry and sweet marsala.
John S.
So I've made this dish a few times and I love it! The last time I made it instead of pouring the sauce on top the chicken, I let the chicken sit in the pan with the sauce for about 10 mins and wow sooo much better! I also added about twice the amount of wine and stock.
Nancy
I followed Kuttruff's suggestions and it was perfect! I also used veal instead of chicken. I'll make this often!
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