Chicken and Mushroom Marsala


We consume an awful lot of chicken at our house. I really don’t like to eat red meat and since I’m the cooker, most times I get my way. It’s not that I don’t like it… or have anything against it per se, but all in all, for health reasons, I like to keep it to a minimum. If the truth be told, I could chuck the chicken, fish and other meats as well and live on a steady diet of vegetables… if not for dishes like this one. A particularly easy and amazingly delicious Chicken Marsala that is made a little lower fat by having no cheeses or cream added as some do. Let me stress… the taste of this will render you, your guests and/or your family silent. The only sound you’ll hear after serving it is the occasional groan of sensory bliss. I kid you not. It is really, really good! So good they’ll want you to whip it up again in a couple days after any leftovers are gone… ahem… like we sometimes do. One of our absolute favorites!

Chicken and Mushroom Marsala

(Original recipe from smittenkitchen)

Serves 6

3 whole boneless chicken breasts with skin (about 2 1/2 pounds),


1 1/2 tablespoons olive oil

3 1/2 tablespoons unsalted butter

1 onion, sliced thin

3/4 pound mushrooms, sliced thin

1/2 cup Marsala

1 cup chicken broth

2 tablespoons minced fresh parsley leaves

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 but not smoking and brown chicken in 2 batches, transferring with tongs to a large 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 with tongs 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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