Chicken Marsala and Mushrooms

By Molly O'Neill

Updated Oct. 4, 2024

Chicken Marsala and Mushrooms
Michael Kraus for The New York Times
Total Time
30 minutes
Rating
5(5,052)
Comments
Read comments

Served over a tangle of linguine or with a side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about ¼-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.

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Ingredients

Yield:4 servings
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
5,052 user ratings
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Comments

Louie Phillips

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.

Jack

Substitute for Marsala wine - 1/4 cup dry white wine and 1 teaspoon of brandy.

Michele

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.

Pauline

This recipe is so delicious! But it definitely takes more than 30 minutes to make, and I would recommend to quadruple the juice because it really doesn’t make a lot. I will definitely make it again!

Brioni

Following earlier comments, I cooked the mushrooms with a dash of olive oil and about 1/2 tsp butter, the shallot (I had none so I used a 1/4 yellow chopped fine), and 1 clove chopped garlic. first, and set it aside. Then sautéed the marinated (added some garlic powder) floured chicken thighs and added 1/4 cup of the Marsala and reduced it and then the chicken. Finally added the mushrooms. Served with a salad and garlic bread. It tasted great.

Josette A. Maderna

I doubled the chicken, tripled the mushrooms and quadrupled the sauce. It was a perfect balance that everyone loved.

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