Name: Chicken Marsala with Wild Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lbs Boneless skinless chicken breasts, halved and pounded thin; 0.5 cup All-purpose flour, seasoned with salt and pepper; 2 tbsp Olive oil; 4 tbsp Unsalted butter, divided; 10 oz Assorted wild mushrooms (Cremini, Shiitake, Oyster), sliced; 0.75 cup Dry Marsala wine; 0.5 cup Chicken stock; 2 cloves Minced garlic; 1 large Shallot, finely diced; 1 tsp Fresh thyme; 2 tbsp Fresh parsley, chopped

"Tender pan-seared chicken cutlets bathed in a velvety Marsala wine reduction and loaded with earthy wild mushrooms. This elegant one-pan dish brings the flavors of a high-end Italian bistro right to your kitchen table with deep, savory notes and a silky finish."

Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken breasts, halved and pounded thin
0.5 cup 65 g	All-purpose flour, seasoned with salt and pepper
2 tbsp 30 ml	Olive oil
4 tbsp 56 g	Unsalted butter, divided
10 oz 285 g	Assorted wild mushrooms (Cremini, Shiitake, Oyster), sliced
0.75 cup 180 ml	Dry Marsala wine
0.5 cup 120 ml	Chicken stock
2 cloves 2 cloves	Minced garlic
1 large 1 large	Shallot, finely diced
1 tsp 1 tsp	Fresh thyme
2 tbsp 8 g	Fresh parsley, chopped

How to Make Chicken Marsala with Wild Mushrooms

Dredge the chicken pieces in the seasoned flour, shaking off any excess.

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Sear the chicken until golden brown, about 3-4 minutes per side. Remove chicken from the pan and set aside.

In the same skillet, melt another tablespoon of butter. Add the mushrooms and cook until they have released their moisture and turned golden brown, about 5-7 minutes.

Add the shallots and garlic to the mushrooms, sautéing for 1-2 minutes until fragrant.

Pour in the Marsala wine and scrape the bottom of the pan to release the brown bits (fond). Let the wine reduce by half.

Stir in the chicken stock and thyme. Return the chicken and any accumulated juices to the pan.

Simmer for 5-8 minutes until the sauce has thickened and the chicken is cooked through.

Swirl in the final tablespoon of butter for a glossy finish and garnish with fresh parsley. Serve immediately.

·
Use Dry Marsala wine for a savory dish; Sweet Marsala is typically reserved for desserts.
·
Don't crowd the mushrooms in the pan; if they are too close together, they will steam instead of browning.
·
Pound your chicken breasts to an even 1/4-inch thickness to ensure they cook quickly and remain tender.
·
If the sauce gets too thick, add an extra splash of chicken stock to reach your desired consistency.

Frequently Asked Questions

What can I serve with Chicken Marsala?

It pairs beautifully with buttery mashed potatoes, wide egg noodles, or creamy polenta to soak up the sauce.

Can I use regular button mushrooms?

Yes, but wild mushrooms like Shiitake or Cremini provide a deeper, more complex flavor profile.

Is there a substitute for Marsala wine?

While Marsala is unique, you can use Dry Sherry or a mix of 1/4 cup grape juice and 1 tablespoon balsamic vinegar in a pinch.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to keep the chicken tender.

Video Tutorials

Chicken Marsala #onepotmeal #italianfood #recipe

Chicken Marsala

How to Make Chicken Marsala | Allrecipes

This will be your favourite chicken Marsala Recipe (with wild mushrooms)

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