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!
- 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
- 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!
Christina says
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!
Tory Reiss says
I made this dish tonight and it was FANtastic!
Amy says
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!
Jenna says
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.
Connie says
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.
Rachel says
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 🙂
Teresa says
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
Heather Hughes says
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!
Heidi says
Try one of the non-alcoholic cooking wines that are sold near the vinegars in the grocery store. They are a pretty good substitute.
Marie says
Since the alcohol evaporates would your mom be able to have it?
Linda Buch says
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????
Chef dePaprika says
Great recipe, I added it to my todo list.
Daniela says
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!
nancy says
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.
Mary M says
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.
Carrie says
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!
Laurie says
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
Kelly says
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!
pat says
My mom cannot have any alcohol, has anyone tried with just chicken stock?
Stacy says
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!
Pam says
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!
Jeannene says
What would you marinate the chicken in?
Kathleen Culora says
I have made this with corn starch and I like the texture and taste better than the flour. Enjoy!!
Jen says
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!!
Judith says
Oops sorry Bok Choy is what I meant!