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!
| {Easy Anytime Dinner} Chicken Marsala Recipe |
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Recipe type: Chicken
Author:
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
An easy but elegant chicken dish!
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
Instructions
- plit 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. carefully soak up any remaining oil with paper towels and discard.
- 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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I just made this and while it tasted great, the cream curdled when it hit the pan. any suggestions?
LOVE your site, btw
Hi Jilly,
The cream should not have curdled. Was the cream good and not spoiled?
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!
The cream should not have curdled. Was the cream good and not spoiled?
This was a great recipe, tasted fabulous and was very quick to make. Thanks for the awesome post! Will have to try with heavy cream next time.
chicken marsala
I only have light cream in the fridge will that work ??
you could try gently warming the cream a bit in the microwave before pouring it in the hot pan. also, pay really stric attention to the dates on the carton, dont use one that is at or even near the date if you can help it.
This looks delicious!!
Thank you for sharing this recipe I added it to my menu plan monday this week and can’t wait to try it.
I soooooooooooooooo appreciate it when someone includes gluten free. I realize most of the world doesn’t deal with this issue, but it makes a world of difference when someone does know about it and can include it in a recipe. Thanks.
Just made this tonight and it was amazing!!! I did use fat free half and half and when the mushrooms were sauteing I threw in some fresh thyme….will def. be making this over and over!!!
Just made this….Added a minced shallott and some thyme…..very easy and yummy, my very picky hubby loved it.
Yum! Found this via pinterest, made it tonight, it was delish! Next time I think I’ll sprinkle some flour over the mushrooms while they are cooking, and then I’ll deglaze with all of the liquids, to make a bit of a thicker sauce. Loved it though…thanks!
if you saute the cooked chicken breast( that were dredged in flour first) in the
sauce it will thicken without putting extra flour in with the mushrooms.
This looks awesome! I would love to try it however I live on campus at a school that does not allow alcohol on the premises. I am assuming that the wine called for is alcoholic… Lol. Is there anything I could substitute for the wine or does that totally defeat the purpose of this recipe?
You can use Cooking Wines that are found in the grocery store. Normally they are by the vinegars and salad dressings.
I am not sure whether I can replace wines with Lawry’s chicken Marsala seasonings and follow the same recipe above. Please let me know.Thanks
I’ve substituted apple cider in recipes that call for white wine before and I’ve read that you can mix grape juice with a little apple cider vinegar for a red wine substitute though I’ve never tried it. (I am just not a wine drinker so I never have any in the house)
I made this tonight with cooking marsala found at Cub Foods and doubled the chicken stock to make up for not having a sherry/white. It didn’t really want to reduce to a suitable thickness so I tilted the pan and mixed together a little butter and flour into a roux in the dry part and mixed it in- thickened up great and tasted wonderful.
the plastic container on the mushrooms melted in the pan – i’m pretty sure it’s ruined
This was delicious– the boyfriend and I just made it for dinner and are excited to have a “specialty.” Used 3/4 cup marsala instead of the 2 different wines and it was still super delicious. Nice Recipe! Great with Parmesan and roasted garlic mashed potatoes and roasted asparagus, mmmmm
Tried this recipe tonight. Very tasty and very easy
Hi! I made this last night and it was delicious. What brand of marsala wine do you use? Mine didn’t come out quite a dark but it was still great!
Made this for dinner tonight. I absolutely loved it. I had to use Marsala cooking wine since I couldn’t find it with the rest of the wine. I didn’t have heavy cream so I used half & half and added a little bit of flour to help thicken it some. Thanks for the delicious recipe.
I tried making this last night, and the sauce didn’t turn out. The way the recipe is written, it looks like you are supposed to cook the mushrooms and sauce in the same pan as the chicken, but it doesn’t tell you to drain the oil. Assuming you use 1/2 a cup of oil (since it doesn’t explain why you should use more or less), that is a lot of oil left over to be mixed in the sauce. The oil just floated on top of the sauce, and it would not thicken. Something should be clarified or else your sauce won’t thicken.
Hi Patrick,
Thanks for your comment. You are correct that any excess oil should be disgarded. The recipe has been updated. Sorry about that.
Awesome, thanks!
Fixed this for dinner and my husband loved it and he is not a chicken lover. It turned out wonderful just as the recipe was. I made it step by step and it turned out true. Thanks for this and this will be a regular one in our house.
Thank you so much for sharing! My husband loves Chicken Marsala so I am pinning this one for him
I will have to make this very soon and I am sure he will be in heaven!
I made this last night and it was scrumptious!!! So delicious. Thank you for an easy to follow, yummy meal. FWIW, I put in 1T yogurt instead of cream, and it was still amazing.
I made this tonight and it was yummy. However, my sauce was NOT as dark as yours and wasn’t very thick. Is there anything I can add to thicken it up and make it darker?
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