One of my favorite easy weeknight dinners is chicken marsala. Made with sauteed mushrooms in a marsala wine sauce, this dinner has become a regular in our household for years. Typically I buy two chicken breasts and split them to make four pieces. This is a great method to stretch a few pieces of chicken out to feed more people. By pounding the chicken out, it also shortens the cooking time making this dinner a doable meal under 30 minutes from start to finish. If you love mushrooms and chicken and have never tried chicken marsala, you’re in for a real treat. Enjoy!
Chicken Marsala Recipe
Ingredients
2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons heavy cream
Garnish with chopped parsley or oregano
Directions:
Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!
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{ 31 comments… read them below or add one }
This is a staple meal that my mom made almost once a week growing up. It is comfort food to me!
Your marsala looks fabulous! It is French based Cooking recipes Portal. I will try this recipe and the Asparagus instead of the Mushrooms. I have to tell you that it turned out great though I would put in the Asparagus if you should choose to do so.
Best Regards,
I haven’t had chicken marsala in ages. That brown sauce and all those mushrooms makes my mouth water — and I can just smell the aroma of the marsala.
Virginia B&B: I never thought to use asparagus instead of mushrooms but I plan on doing so the next time I made this. Thanks for sharing!
Alice
oh yum! this looks absolutely fabulous! i haven’t had chicken marsala in ages! i think i’ll try this recipe out next when while my mother-in-law is visiting! can’t wait!
Great job on a classic!
Beautifully done! Such a classic dish – simple and delicious.
I can’t wait till I can eat chicken again. Definitely worthy of a weeknight dinner.
btw…I love the new layout. Don’t think I’ve mentioned that yet.
This looks awesome! I was just going through my liquor cabinet and saw that I had an almost full bottle of marsala. Guess what I’m going to be making
Mouthwatering pictures. I don’t know why it never occurred to me to try chicken marsala at home, except that I assumed it would be too time consuming. Thanks for the inspiration!
What a beautiful dish. Looks so great that I just have to give it a try. Can you believe I have never made Chicken Marsala before?
You can also use cream cheese in lieu of heavy cream like Giada does. http://entertainingbyevie.wordpress.com/2010/01/06/chicken-marsala/
Your version looks a little less on the cals though, which is probably better! Thanks for sharing.
Chicken marsala is one of my favorite recipes ever and one of the first “gourmet” recipes I ever tried many many years ago.
Beautiful dish. Thanks for the wonderful recipe.
Marsala is one of my favorites but I’ve only made it a few times. Thanks for posting it I’ll give it a go – soon!
Yum! Looks like a great company recipe too! Simple and elegant! Thanks!!
My wife & I are making this tonight. Wish us luck!
As a mushroom lover, your gorgeous pictures are calling my name!
I needed a recipe to use some mushrooms we got in our CSA box, and this fit the bill. We ate it tonight for dinner and loved it! Thanks Alice!
It’s been way too long since I’ve made this. I love the dollar stretchers and time saving steps you give! Thanks!
Made it without any changes. Didn’t need any! Delicious. Thank you, Alice.
I told my husband, a fire fighter, about your blog and specifically the chicken marsala recipe. I got home last night and walked into the door to the best smell. My 8 year old daughter thought it was the best chicken her dad had made. So today my husband texts me from the firehouse asking for your web address, apparently they are exchanging recipes at the firehouse today!
I love chicken marsala, but never tried it at home as I can’t really do the mushrooms right. But after seeing this photo, I guess I’ll try again.
I just made this tonight and it came out perfectly! So delicious! Thank you!
I love chicken made this way. And yours looks so delicious, I have to try it I guess.
My dad loves the chicken marsala at carabba’s. Every time he eats it, he won’t stop talking about how good it is. I’ll be sure to try this one next time I go home!
This looks so yummy! I love chicken marsala…the sauce is so good
I’m going to try this dish soon. i was wondering about side-dishes though. what shall i serve with it? In the photo i see what looks like fettuccini noodles in teh background. is that good on the side? anything on them or just plain? thanks.
Has anyone made this for a large group of people? I have 25 coming for a party and would like to make this since it is FABULOUS but could use some tips on how to manage it for a crowd.
Hi Pam,
Not that I’ve made this for large crowds but if I were you, I would chop the chicken in large cubes and cook it that way. This way you can cook the chicken up quicker and in less batches. I’ve done it this way when making it for 12 and it worked pretty well. The sauce uses some of the pan juice, so one option would be to do this in 2-3 batches making sure to make the sauce after each time you cook the chicken. Keep the chicken wrapped in foil in the oven on low temp. to keep it warm. If anyone else has suggestions, please share!
I don’t usually fix chicken breast as it is too dry and hard to chew. I decided to pound it and brine the breasts before cooking and this was a wise move. My wife loved the tenderness of the meat and the gravy was out of this world. I just fixed three breasts and I used my biggest 12″” skillet which was t the right size. For sure I’ll fix this again.