{Easy Anytime Dinner} Chicken Marsala Recipe

by Alice Currah on March 9, 2010. Updated February 29, 2012

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
Author: 
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy but elegant chicken dish!
Ingredients
  • 2 skinless, boneless, chicken breasts
  • salt and freshly ground black pepper
  • ½ cup all purpose flour or corn starch for gluten-free
  • up to ½ cup olive or vegetable oil
  • 8 ounces container of mushroom, sliced and cleaned
  • 2 tablespoons butter
  • ½ cup sweet Marsala wine
  • ¼ cup chicken stock
  • ¼ cup sherry or dry white wine
  • Optional: 2 tablespoons heavy cream
  • Garnish with chopped parsley or oregano
Instructions
  1. 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.
  2. 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.
  3. 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!
Share Button
About these ads
     

{ 191 comments… read them below or add one }

Geri November 9, 2013 at 9:36 pm

I cannot express what an amazing recipe this is. Made this tonight and my husband and I loved it. I know I’ll be making this one again, and again and again…Thank you for sharing it.

Reply

laura January 27, 2014 at 8:02 pm

trader joes/ bottom wine shelf/ ask if you can’t find it

Reply

Peggy November 11, 2013 at 8:25 pm

Loved this! Will make it again, for sure. Any ideas on how to thicken the sauce a bit?,

Reply

Allyson December 19, 2013 at 9:12 pm

I just added a bit of flour to it and a bit of extra salt for taste. It worked great.

Reply

LeRoy November 18, 2013 at 5:01 pm

Cannot find any marsala wine. Is there a good substitute to use?

Reply

Mike March 2, 2014 at 2:42 am

No. It is the dishes namesake. There is no ‘cannot’. It is Marsala wine. Anywhere that carries decent wine will have a Marsala wine.

Reply

Mad Cook November 24, 2013 at 7:10 pm

This was not the easiest Marsala recipe ever. And I could not get my sauce to thicken for anything.

Reply

Sarah January 4, 2014 at 3:04 am

Try a bit of cornstarch next time :) Should thicken it right up.

Reply

Jim January 2, 2014 at 5:43 pm

I tripled the recipe and at the end I added 1/4 cup of more heavy cream ,salt, and 2 tables of rice wine vinegar. The finished dish was better than any restaurant Marsala recipe!

Reply

Mary January 6, 2014 at 6:16 pm

This has become one of our favorite meals! My daughter loves it so much that I have to double the amount of mushrooms just so the rest of us can have enough. Thanks for the great recipe!

Reply

Tyler Way March 15, 2014 at 2:35 pm

Hope it is good

Reply

Karen March 15, 2014 at 7:11 pm

great recipe.. only thing I added was a bit of corn starch to thicken the sauce.

Reply

Leave a Comment

Anti-Spam Quiz:

Previous post:

Next post: