Chicken Marsala and Mushrooms
Ingredients
- 3 tablespoons olive oil
- 4 boneless
skinless chicken breast halves, pounded to 1/4-inch thickness, about 1 1/2 pounds
- Kosher salt and freshly ground pepper to taste
- 2/3 cup flour
- 1/2 pound cleaned and thinly sliced button
crimini or shiitake mushrooms, or a combination
- 1 shallot
minced
- 4 tablespoons Marsala wine
more as needed
- 3 tablespoons veal glaze or chicken stock
more as needed, see recipe
- 1 tablespoon butter
- 1 tablespoon chopped chervil or parsley
optional, for garnish
Directions
- 1
Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
- 2
Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
- 3
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.
Chicken Marsala and Mushrooms
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About this Recipe
Craving a deeply savory, restaurant-quality meal that’s surprisingly simple to make on a weeknight? This Chicken Marsala and Mushrooms recipe brings all the comforting flavors of a classic Italian-American dish right to your table, no fuss required.
What makes this recipe truly shine is the careful preparation of the chicken. Pounding boneless chicken breasts to an even 1/4-inch thickness ensures every piece cooks quickly and uniformly, resulting in incredibly tender cutlets. Dredging them in flour and frying them until golden brown creates a perfect canvas for the rich, mushroom-infused Marsala sauce that ties everything together.
Expect juicy, tender chicken enveloped in a velvety, aromatic sauce brimming with earthy mushrooms and the distinct, slightly sweet notes of Marsala wine. The shallots add a subtle depth, while a touch of butter enriches the sauce to perfection. It’s a dish that feels elegant but delivers genuine, hearty comfort, whether you choose to serve it over a tangle of linguine or alongside perfectly roasted potatoes.
Customization is simple here. You can swap boneless chicken thighs for breasts if you prefer, just be aware they might need a little extra time to cook through. Feel free to use your favorite variety of mushrooms—button, crimini, or shiitake, or even a mix, will all work beautifully. If you don't have veal glaze on hand, chicken stock is an excellent substitute. And for a fresh finish, a sprinkle of chopped parsley or chervil adds a lovely touch of color and brightness.
This Chicken Marsala is the ideal dish for a satisfying weeknight dinner, special enough for company yet easy enough for a relaxed family meal. Its rich flavors pair wonderfully with pasta or potatoes, making it a versatile addition to your cooking repertoire.