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!
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
The best Marsala wine I found that works great with this dish is Columbo sweet Marsala wine. I get it from Ralph’s.
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?
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?
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.
Great recipe just how it is but the last time I made it I added fennel and doubled the sauce, delish! ?
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.
Am anxious to try this recipe and would like to receive additional recipes on new posts.
What did you serve it with, linguine or mashed potatoes?
Equal amounts of corn starch and water stirred together add alittle at a time.
Made it, loved it. Going to try it with veal tonight hope it tastes as yummy!
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.
lovely recipe…easy to make at home! im just learning to love cooking… your website is a great inspiration
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!
Thanks fro the recipe although a friend of mine had to intervene in helping me do it correctly, so yummy!
Not sure what an appropriate substitute would be considering you want the Marsala wine flavor.