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: Savory Sweet Life
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
- 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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This recipe sucks! The only thing u taste is wine…what a waste of three hours
Maybe YOU suck and cant cook! Rookie..
I agree Alex!! I have been using this recipe for years and I love it. And sometimes, depending on my mood and/or who I am serving it to, I add extra marsala. I would like to add to the free world: People, if you are cooking WITH wine, prepare to taste wine. Duh.
This comment had me laughing out loud. 3 hours? Yikes. I just made this recipe and it is absolutely delicious.
Gosh Lynda, maybe the fact that you took 3 hours to screw up a simple and delicious 25 minute meal was the problem. It would not take me 3 hours to make this if I went to the woods to hunt mushrooms, and butchered my own chickens. Try using a hot pan on top of a stove top!
My only switch is to add a little corn starch to the flour and to let the meat set with flour mixture for 10 minutes before cooking, as I always do when frying or searing meats.
Thanks for posting, this is my all time fave!
I used cut up chicken breast, sauteed the mushrooms first, added the chicken, then added the wine and marsala, omitted the stock and cream. Added pepper, a little salt, and some chopped broccolini. It was really good and my kids loved it.
We really enjoyed it! I was very pleased with how fast it was done too. 45min was right on target.
I served with firm whole green beans and mashed potatoes because I wanted use some of the sauce as gravy…mmmmmmm!
The sauce was a little greasy for us so next time I think I will dump the drippings out before adding the butter, add a T of flour to recreate the rue before adding the mushrooms…I think this will help brown the mushrooms better too. Also I think more wine would be even better, maybe a whole cup! I used a dry reisling and it cooked down deliciously, but let’s face it wine makes everything better.
This is definitely a do over for this family! Thanks for sharing.
Anybody that’s made this the gluten free way…how did it turn out? We just found out that my husbad has celiac’s disease and I’m always trying to find amazing meald that he can eat. This looks sooooo good for a romantic date night in.
I have made it with Domato gluten free flour and it turned out great! Just as I imagine it would be with regular flour! It is a favorite at our house- you should definitely try it!!
I have made this with corn starch and I like the texture and taste better than the flour. Enjoy!!
YUMMO!!!! Thank you so much for sharing… I actually used a Riesling ( all I had on hand) selfish!!!
Oops!!! Darn auto correct!!!! Meant to say DELISH!!! LOL!
This was my first time making chicken marsala & it was DELICIOUS!!!! The whole family raved!!! Definitely good enough to serve to guests. And BTW, loved the wine flavor…nothing wrong with wine, ever!!!! Thanks for a wonderful & easy recipe!!!!
I made this meal Tuesday night and it was AWESOME. So easy to make and tasted SO good. I would only suggest making more sauce/mushrooms and marinating chicken if you like full flavor dishes. Will definitely be making again!
What would you marinate the chicken in?
This meal was delicious! Quick and easy.i did not use sherry but used Marsala cooking wine. Also omitted the stock. Served with sautéed book chop in ginger and garlic and brown rice. Will be making this often! Thank you!
Oops sorry Bok Choy is what I meant!
Outstanding! I made this tonight for dinner, and my husband couldn’t stop saying, “WOW”!. I used baby bella mushrooms, doubled the liquid and added a little cornstarch to thicken. Other than that, I followed the recipe exactly. This is a winner!
Love this version, used a little more of both wines, more mushrooms and w/o heavy cream….my husband raved about it! Better than most restaurants! Bellissimo!
My mom cannot have any alcohol, has anyone tried with just chicken stock?
You could try a Balsamic vinegar (a good quality one), it helps give it a slight wine taste when you don’t or can’t have wine. It works in a pinch. Oh just add a bit at a time until you like the flavour.
Since the alcohol evaporates would your mom be able to have it?
Try one of the non-alcoholic cooking wines that are sold near the vinegars in the grocery store. They are a pretty good substitute.
I have never tried it, but it will not be chicken marsala since the marsala flavoring is in the wine. You can probably just add extra stock/cream and with the mushrooms it will make a cream sauce. Let us know how it comes out!
I made something similar by using Lipton’s beef and onion soup powder. Used Rileys All Purpose seasoning and canned mushrooms with juice. Really turned out well, used on porkchops also. No chicken stock or cream but might be better
I’ve been making this gluten free for years (either gf flour or cornstarch – prefer cornstarch myself) – delicisous, quick & easy! I do use cornstarch in the sauce and add more marsala – I let it cook a little longer as well.
After moving out on my own, I’ve steered clear of the kitchen, but this is the first dish that I’ve made that was actually good enough to go back for seconds! It was super simple and incredibly easy to make, I loved it!
Great recipe, I added it to my todo list.
I tried this for our dinner and rocked….didnt use the cream, and used some red sweet wine with the marsala. Really no wine taste as I reduced it. But where is the nutritional stats.how many calories????
I tried this recipe yesterday & all I can say is YUM! It turned out amazing. I served it with a side of mashed potatoes & ladled the sauce over both the chicken & potatoes.
This will definitely be a keeper!
Thank you so much for a great recipe!
I just made this for the first time and if only took about 25 minutes. It was easy and really good. I don’t drink and it was the first time that I have cooked with wine. Thanks for sharing
Looks absolutely delicious and is totally going on my menu! I’ve been looking for a home version of Olive Garden’s and this one looks perfect! Thanks
This recipe was delicious! Very easy to make. I would make extra sauce next time. My sauce was not as brown in color more of a dark white… I did add cream but only a very small amount. Any suggestions about the color? Really didn’t make a difference in taste.
I do think that something is missing from your recipe. Mine also turned out purple, not the pretty thick brown that is in the picture. I was very excited about making this, but no one in my family liked it. I checked and double checked the recipe. I followed it exactly. You might double check and see if you left a step out. Thanks.
I’ve made this several times…love it. I usually don’t use the cream & like it better that way. I use more wines/stock for more gravy. It’s easy & delish!
I made this dish tonight and it was FANtastic!
Made this for my husband for our anniversary dinner since he loves the chicken marsala at Cheesecake Factory…he couldn’t believe how tasty it was! He said “Who needs Cheesecake Factory!”
Delicious!
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