Chicken Marsala and Mushrooms
Updated Oct. 4, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons olive oil
- 4boneless, skinless chicken breast halves (about 1½ pounds), pounded to ¼-inch thickness
- Kosher salt and freshly ground pepper to taste
- ⅔cup flour
- ½pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
- 1shallot, minced
- 4tablespoons Marsala wine, more as needed
- 3tablespoons veal glaze (see recipe) or chicken stock, more as needed
- 1tablespoon butter
- 1tablespoon chopped chervil or parsley (optional, for garnish)
Nutritional analysis per serving (4 servings)
444 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 43 grams protein; 707 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Excellent recipe! As noted above, you will need more liquid than the recipe calls for. I used 8 oz of chicken stock and 5 oz of Marsala. Then added another good glug of Marsala towards the end. Served with Nigella's Italian roasted potatoes and roasted asparagus with Parmesan. Delicious, restaurant quality Saturday night at home meal.
Substitute for Marsala wine - 1/4 cup dry white wine and 1 teaspoon of brandy.
Cook the shallots and mushrooms first, otherwise the flour remaining in the pan from the chicken will burn. Shallots, then mushrooms then chicken, then deglaze with wine and lemon juice. Def needs lemon juice. Also can add lemon zest to the chicken before dredging in flour.
Made it vegetarian with Gardein Chick’n filets and veg stock. Used a cup each of stock and wine. Yummy.
I add one cup of marsala wine because I like sauce and the taste of the marsala, and 1/4 cup of chicken stock. I also added a large tray of sliced mushrooms, which was maybe 12 ounces. I add Italian spice to the chicken pieces along with the salt and pepper for more flavor. I also add salt and pepper to the mushrooms and shallot and add extra before serving if needed.
I doubled the wine and broth and thickened with a little cornstarch. And also squeezed half a lemon as some reviews suggested. The lemon was an improvement but I still found it a bit too sweet for my taste. I think I’ve made chicken marsala recipes with garlic rather than shallot and with cream. Somehow that ends up being considerably less sweet and more to my taste.