Savory Sweet Life

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{Easy Anytime Dinner} Chicken Marsala Recipe

Last update: July 18, 2016 By Alice Currah 216 Comments

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!

 





 

4.7 from 27 reviews
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{Easy Anytime Dinner} Chicken Marsala Recipe
Author: Savory Sweet Life
Recipe type: Chicken
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
  • 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!
2.1.7

Filed Under: Dinner Tagged With: Chicken, Dinner, Gluten-Free, Low-carb, mushrooms

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Comments

  1. John says

    November 2, 2016 at 9:28 pm

    This recipe is simple and comes out great. Mine looked just like the pictures on your site. I think next time I make this I will increase proportionally (read: “double”) the quantities of sauce components so that I end up with more sauce after the reduction. I also added a bit more heavy cream, personal preference

  2. Jen says

    September 8, 2016 at 3:45 pm

    The best Marsala wine I found that works great with this dish is Columbo sweet Marsala wine. I get it from Ralph’s.

  3. Alice Currah says

    August 2, 2016 at 1:38 pm

    Hi Dawn,
    I buy the Marsala wine they sell at Trader Joes. You can always season it with more wine. What exactly is it missing?

  4. Dawn Nelson says

    August 1, 2016 at 2:30 pm

    I’ve made Chicken Marsala at home several times, but I haven’t been satisfied with the flavor. Can you give me any advice on what Marsala wine to buy?

  5. Andres De Marino says

    July 24, 2016 at 3:42 pm

    Hmm, Chicken ( that i like that most ) Marsala With that, superb taste, superb dish and putting on that some sauce, medallions with cream that can make your day.

  6. Mandy says

    June 13, 2016 at 5:21 pm

    Great recipe just how it is but the last time I made it I added fennel and doubled the sauce, delish! ?

  7. Anne Marie says

    March 19, 2016 at 5:33 pm

    Delicious! I did not have Marsala wine so I used Madeira. Great taste! Sautéed shallots with the mushrooms and since I didn’t have heavy cream I added butter at the end. Thank you! Will be making again.

  8. Carol says

    March 7, 2016 at 1:21 pm

    Am anxious to try this recipe and would like to receive additional recipes on new posts.

  9. Lynne says

    February 16, 2016 at 9:10 am

    What did you serve it with, linguine or mashed potatoes?

  10. Mellisa says

    February 11, 2016 at 1:01 pm

    Equal amounts of corn starch and water stirred together add alittle at a time.

  11. eggroll says

    January 24, 2016 at 3:18 pm

    Made it, loved it. Going to try it with veal tonight hope it tastes as yummy!

  12. Randi says

    October 22, 2015 at 7:30 pm

    Came out excellent! Will do this again for sure.

    For those who couldn’t find marsala wine, check for it in the aisle with pasta sauce. I found mine at shaws right next to the balsamic vinegar.

  13. teresah says

    July 8, 2015 at 1:49 am

    lovely recipe…easy to make at home! im just learning to love cooking… your website is a great inspiration

  14. Florence says

    June 23, 2015 at 10:47 am

    I need to triple the dish too for a dinner party I’m throwing this Saturday night, poolside in my backyard – can’t wait! Thanks very much for the tips on tripling the dish!

  15. gertrude says

    June 11, 2015 at 12:10 am

    Thanks fro the recipe although a friend of mine had to intervene in helping me do it correctly, so yummy!

  16. Alice Currah says

    June 4, 2015 at 12:04 pm

    Not sure what an appropriate substitute would be considering you want the Marsala wine flavor.

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