Chicken Marsala with Mushrooms
Golden chicken cutlets with mushrooms in a savoury Marsala wine and stock sauce.
Chicken Marsala is made by browning thin chicken cutlets and simmering them with mushrooms in a Marsala wine sauce. The source uses whole breasts and cream but gives no safe temperature cue; this version pounds the chicken evenly and thickens the sauce with a light flour coating. Cook the mushrooms until their liquid evaporates, then reduce the wine before adding stock and butter. Cream is optional rather than essential, so the sauce stays glossy and lets the fortified wine flavour come through. Serve immediately over pasta or mashed potatoes. Pound chicken cutlets to an even 1-cm thickness. Season with salt and pepper. Place flour in a shallow dish and coat chicken lightly, shaking off excess.
Recipe card
Chicken Marsala with Mushrooms
Equipment: Meat mallet, shallow dish, large skillet, tongs, instant-read thermometer
Ingredients
Instructions
Prepare cutlets
Pound chicken cutlets to an even 1-cm thickness. Season with salt and pepper. Place flour in a shallow dish and coat chicken lightly, shaking off excess.
Brown chicken
Heat olive oil and half the butter in a large skillet over medium-high heat. Brown chicken 3 to 4 minutes per side; transfer to a plate. It will finish in the sauce.
Cook mushrooms
Add remaining butter and mushrooms. Cook 6 to 8 minutes until browned and their liquid has evaporated. Add shallot and garlic; cook 1 minute.
Deglaze
Pour in Marsala and scrape browned bits from pan. Simmer 3 to 4 minutes until reduced by about half.
Finish sauce
Add stock and simmer 3 minutes. Return chicken and juices; simmer gently until chicken reaches 74°C (165°F).
Serve
Stir in optional cream and parsley off the heat. Serve immediately.
How to tell when it is ready
Chicken reaches 74°C (165°F); mushrooms are browned and sauce lightly coats the back of a spoon.
Tips
- Pound cutlets evenly.
- Do not crowd the pan while browning.
- Let Marsala reduce before adding stock.
- Check the thickest cutlet with a thermometer.
Troubleshooting
- If sauce is too thin, simmer before returning chicken.
- If sauce reduces too far, loosen with stock a tablespoon at a time.
Substitutions
- Use vegetable stock for a lighter sauce, though chicken remains the main ingredient.
- Use chicken thighs, cooking until they reach the same safe temperature.
Variations
- Add thyme with mushrooms.
- Use a splash of cream for a softer, richer sauce.
Serving suggestions
- Serve over mashed potatoes.
- Pair with buttered pasta.
- Add green beans.
- Serve with a green salad.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate leftovers within 2 hours up to 3 days. Reheat gently in a covered skillet with a splash of stock until hot throughout.
Storage
Refrigerate leftovers within 2 hours up to 3 days. Reheat gently in a covered skillet with a splash of stock until hot throughout.
Food safety
Cook chicken to 74°C (165°F); refrigerate leftovers within 2 hours and reheat until steaming.
Frequently asked questions
Can I use sweet Marsala?
Yes, but the sauce will be sweeter. Reduce any added sugar and use a little extra stock if needed.
How should I store chicken marsala with mushrooms?
Refrigerate leftovers within 2 hours up to 3 days. Reheat gently in a covered skillet with a splash of stock until hot throughout.
Serve over mashed potatoes. Refrigerate leftovers within 2 hours up to 3 days. Reheat gently in a covered skillet with a splash of stock until hot throughout.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.