Chicken Marsala with Mushrooms

Lori Hartnett Leave a Comment

Suitable for any weeknight, or why not serve to friends over the weekend?

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Chicken Marsala with Mushrooms
Soy Free, Nut Free
Makes:   4 servings  
Makes:   4 servings  
  1. POUND chicken to 1/4-inch thick. Mix flour, 1/2 tsp. of the salt and 1/4 tsp. of the pepper in small shallow bowl.
  2. HEAT oil in large skillet over medium heat several minutes. Coat chicken with flour mixture; shake off excess and place in skillet. Cook 4 minutes; flip chicken and continue cooking 4 to 5 minutes or until cooked through (165ºF). Remove to plate; keep warm.
  3. ADD mushrooms to skillet; cook over medium-high heat 5 minutes or until mushrooms are golden brown and liquid has evaporated, stirring frequently. Season with remaining 1/4 tsp. each salt and pepper. Add wine; simmer 2 minutes or until reduced by about half. Add broth; simmer about 5 minutes or until sauce is slightly reduced. Add butter; stir until melted. Top with chicken; continue cooking several minutes to heat through. Top with parsley.
Fresh Tips

Use dry white wine for Marsala.

Use boneless skinless chicken breast halves for thighs.

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