Chicken Marsala pairs thin chicken cutlets with browned mushrooms and a savory wine sauce. A small splash of cream rounds out the sauce without burying the mushrooms.
Tips for chicken marsala
Give mushrooms room to lose their moisture before adding liquid. Thick chicken breasts need slicing and pounding so the sauce can finish them quickly. Use a skillet with enough space for two batches, and reduce the sauce before returning the chicken.
Substitutions and serving ideas
Dry Marsala gives this dish its characteristic flavor. For an alcohol-free mushroom chicken, replace it with extra broth and a little lemon at the table; the result will taste different and needs a new nutrition estimate. Serve with green beans; noodles or mashed potatoes are extras.
Helpful equipment: instant-read thermometer helps check the thickest cutlet without keeping the chicken in the pan longer than needed.
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Chicken Marsala with Mushrooms
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 12 oz cremini mushrooms sliced
- 1 medium shallot finely chopped
- 2 cloves garlic minced
- 1/2 cup dry Marsala wine not salted cooking wine
- 3/4 cup low-sodium chicken broth prepared
- 1/4 cup heavy cream
- 1/2 tsp dried thyme
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Slice chicken horizontally into cutlets and pound between sheets of parchment to an even 1/2-inch thickness. Divide into four equal portions. Sprinkle with salt and pepper, then coat lightly with flour, shaking excess back into the dish.
- Heat oil in a large skillet over medium-high heat. Brown chicken in two batches, 3–4 minutes per side. Move to a plate; check its temperature later rather than assuming the browning has cooked the centers.
- Lower heat to medium. Melt butter in the skillet and cook mushrooms 6–8 minutes, stirring until their liquid evaporates and edges brown. Add shallot, garlic and thyme; stir for 1 minute.
- Take the pan away from the heat before pouring in Marsala. Return to medium heat, add broth and scrape up the browned bits. Simmer uncovered 5–7 minutes to reduce. Stir in cream and simmer gently 2–3 minutes until lightly thickened.
- Return chicken and all plate juices. Simmer gently 2–5 minutes until several thick spots reach 165°F and the sauce coats the cutlets. If needed, remove cooked chicken while the sauce reduces a little longer. Divide all chicken, mushrooms and sauce among four plates.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating.
More meal ideas
For another option, try Unbreaded Chicken Piccata with Spinach. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One of 4 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.