Chicken Marsala With Mushrooms

READY IN: 35mins
Recipe by MsKittyKat

This is an excellent "impress the boss" type of recipe and its very, very easy. I serve this with rice, but you could serve it with pasta, and a green salad.

Top Review by olivers1999

Great basic recipe, but I did it a little differently. I use butter with fresh chopped sage to brown the chicken. I use shallots instead of onion - and I chop it on the cutting board that has the flour from chicken dredging on it, so the shallots get a dusting with flour (then I don't need any flour later to thicken the sauce). I use twice the butter/broth/dry marsala so I get plenty of it for rice later. The Sage Brown Butter really adds a distinctive taste that I will always use with chicken marsala. This is a great recipe for leftovers.

Ingredients Nutrition

Directions

  1. Pat chicken dry and season with salt and pepper.
  2. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
  3. Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
  4. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
  5. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
  6. Transfer chicken to a platter.
  7. Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
  8. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
  9. Spoon mushroom sauce around chicken and sprinkle with parsley.

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