Name: Chicken Marsala With Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3 whole boneless chicken breasts, with skin cut in half or 2 1/2 lbs boneless chicken thighs; 1 1/2 tablespoons olive oil; 3 1/2 tablespoons unsalted butter; 1 onion, sliced thin; 3/4 lb mushroom, sliced thin; 1/2 cup marsala; 1 cup chicken broth; 2 tablespoons minced fresh parsley leaves

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Recipe by 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.

Ready In:: 35mins
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ingredients

3 whole boneless chicken breasts, with skin cut in half or 2 1/2 lbs boneless chicken thighs
1 ¹⁄₂ tablespoons olive oil
3 ¹⁄₂ tablespoons unsalted butter
1 onion, sliced thin
³⁄₄ lb mushroom, sliced thin
¹⁄₂ cup marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

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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@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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review by olivers1999

11/23/2009

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.

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tweak by olivers1999

11/23/2009

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
review by alinbo

10/1/2007

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.

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review by jVo6236

4/28/2007

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!

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review by Chris from Kansas

8/7/2004

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!

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