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Chicken Marsala With Mushrooms

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Pat chicken dry and season with salt and pepper.
  • 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.
  • Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
  • Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
  • Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
  • Transfer chicken to a platter.
  • Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
  • Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
  • Spoon mushroom sauce around chicken and sprinkle with parsley.
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RECIPE MADE WITH LOVE BY

@MsKittyKat
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@MsKittyKat
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"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."
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  1. 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.
    Reply
  2. 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.
    Reply
  3. alinbo
    My DH and I love this recipe! I make a few minor changes. Since we love mushrooms I add between 1 1/2 - 2 lbs. I triple the broth and marsala and dont let it boil down too much. I also add a bit of cornstarch to thicken it up. The kids like the chicken and gravy but could do without the mushrooms.
    Reply
  4. jVo6236
    Wow. This recipe made me feel like I know what I'm doing at the stove! Very good. I had to substitute all over the place because I just couldn't get to the store, but it turned out fabulous no matter how hard I tried to mess it up! LOL Thanks for a keeper! And ULTRA low-cal...HELLO!
    Reply
  5. Chris from Kansas
    This recipe was soooo good. This was my first try at making chicken marsala and to be honest, my expectations were not very high. I have enjoyed this dish at restaurants often, but didn't think I could do it justice at home. Well, now I know that it can be even better! I made 1 1/2 times the sauce to be sure and have enough and did thicken it a bit at the end with some Wondra flour. I also added a little browning sauce for color. It turned out fabulous and I will definately make again. Thanks for posting this great recipe!
    Reply
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