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!
Mary says
Made this tonight. Very good. Served it with broiled Parmesan asparagus and mashed potatoes. I would double the sauce next time and maybe just try wine and stock. It’s all about that rue and deglazing that pan….yum. And to the person that said all they could taste was wine…..Keep cooking it down.
Laura says
Also, is there a difference between Marsala Cooking Wine and ‘Sweet’ Marsala Cooking Wine?
Laura says
Planning to make this tonight and I must say, I’m quite excited about it. I love to cook and try new recipes as much as possible. I plan to use Pinot Grigio instead of Sherry. Anyone have reservations about that? Pinot is a dry white so I’m hoping it’s ok! Also, is chicken broth ok in place of chicken stock? Thank you!
Grace says
Here goes the best trick yet…can’t have alcohol…no problem! Use O’Doules beer. No alcohol with alcohol like taste…trust me, I traditionally cook with wine and (OR) beer and in a pinch, O’Doules has saved the day. And for the record, if you use just a 1/2 cup to start the process and then use stock to complete the process, that amount of alcohol WILL evaporated or (to appease the doughtfuls know all), evaporate enough where even those allergic to alcohol (not just abusers) or those allergic to the hops in beer, can eat it without a reaction. How do I know you ask? Got both in fam, hasn’t bother any yet. BTW, alcohol does evaporate when heated high and long enough…THAT IS SIMPLE MATHMATICS. Flammables will burn or fumes will be carried with the steam heat generates…all you have to do is learn to leave it doing its thing long enough, and yes, the more you use, the longer it will take. Lynda (refer to 1st comment), cut the heat off too early. My food has alcohol taste ONLY when that’s how I want it.
BB says
Did this recipe change recently? I seem to remember it being much easier when I made it previously…
SANDRA PARKER says
I HAVE BEEN LOOKING FOR A RECIPE LIKE THIS .YOUR PICTURES AND DIRECTIONS ARE SO EASY TO FOLLOW THANKS FOR SHARING!
John Jarvis Jr says
looks good but!!!!!!!!!!!! what are the nutritional values per serving
thanks
Alice Currah says
Glad you liked the chicken dinner Bill.
Bill says
I am not a good cook, but this was easy, and it turned out well. I served it on top of bowtie pasta. Followed the recipe like it said, and everything turned out well.
Stephamie says
This looks absolutely incredible.
Cassie Williams says
Fabulous….even my husband that ‘hates’ mushrooms ate it:)..thanks for sharing:)….added garlic fresh crushed red pepper flacks fresh herbs…and truffle oil yummy in our tummy:)
Aimee says
I love chicken Marsala, and I’m very picky about what chicken Marsala I’ll eat. Very few restaurants do it well, and it’s tough to find a good recipe. I had a good one a couple years ago and lost it. When looking for a new one I settled on this recipe. Holy cow! The best I’ve had. Quick, easy and sooooo tasty.
Maritza says
Has anyone tried to substitute the dry white wine with chicken stock or beef stock? It will be my first time making it and I have a 3 year old who I’m sure won’t like the wine taste although I won’t mind it!
Greg Jones says
Thanks Alice…. I am cooking it tomorrow for dinner….
Allie says
I was wondering if anyone knew what the calorie intake to this would be?
Alice Currah says
Hi Greg,
Very easy recipe. Not sure if it is like Olive Garden’s because I haven’t tried their version. But it is really good!
Greg Jones says
I am a Mr. Mom and love Olive Garden chicken marsala. Is this recipe like the olive garden? And how hard is it for a very novice cook? Love the comments
Andrea G. says
This is absolutely amazing! And quick and easy as advertised. I doubled the liquid ingredients of the sauce (maybe slightly less than double the cream), because I love extra sauce to pour over my side. I served gnocchi with it. I let the sauce simmer and reduce at a lower temp for close to 10 minutes. It was a rich brown color and it thickened a little once poured over the chicken on my plate. The sauce was so tasty I wanted to lick my plate!
Alice Currah says
Thanks Amanda. Your insights are very helpful!
Alice
amanda zappola says
Non alcoholic cooking wines are one option but as a woman in recovery who is a bit of a foodie on the side, I can tell you that even those still contain trace amounts of alcohol. there are powdered alternatives that I have read about that have good quality results but I Have not tried them yet.
I will tell you this though…Cooking at any temperature does not remove all (or even most of) of the alcohol. Its basic Chemistry. A common misconception I am afraid, is that there is evaporation that takes care of this problem, but especially in sauces or reductions, that is not so.
Good Luck!
Tanya says
We loved this! served this with asparagus and salad with avocado as side dishes and everyone was so impressed. Homerun with this recipe!
Alice Currah says
Hi, grocery stores or places like Trader Joes carry both.
Karen says
3 hours… What the heck took you so long and my family loved this one. Maybe that is because we open a bottle of white wine and finish what we don’t use. Great with a fresh veggie! Thanks.
Amber says
Where do you find sweet marsala wine and dry white wine?
Dora says
This recipe is just like the one i used to make years ago….so glad I found it again….it is easy, tastes fantastic, and at most would take under an hour. If it took Lynda three hours she might have taken a nap while cooking. Also, the reason she might have tasted the wine so much is that she did not take the time to reduce it and remove the alcohol before adding the broth….just a possibility. I think the recipe is fantastic. Thanks for posting it!!