Chicken Marsala and Mushrooms

Name: Chicken Marsala and Mushrooms
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil; 4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness; Kosher salt and freshly ground pepper to taste; 2/3 cup flour; 1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination); 1 shallot, minced; 4 tablespoons Marsala wine, more as needed; 3 tablespoons veal glaze (see recipe) or chicken stock, more as needed; 1 tablespoon butter; 1 tablespoon chopped chervil or parsley (optional, for garnish)

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(4,548)
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.

Featured in: Food; Dem Bones

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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

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Preparation

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.
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.
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.

Ratings

5 out of 5

4,548 user ratings

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Comments

Louie Phillips7 years ago

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.

Jack7 years ago

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

Michele6 years ago

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.

catherine3 weeks ago

Marinated chicken in lemon juice and zest for 30 min. Used 1 cup Marsala and 1 cup stock. Extra butter. Incredible!!

Jane Norton4 weeks ago

Made with Gardein chick'n cutlets, Better than B not-chicken bouillon, more shallots, 2 cloves garlic, tablespoon of lion's mane mushroom powder, a glug of heavy cream and twice the marsala. Quick roux to thicken, Aleppo pepper, parsley and squeeze of my last Meyer lemon of the season. Really good.

Maryann1 month ago

I needed almost triple the amount of liquid. Once the mushrooms and sauce were reduced, I added butter and put the cutlets back in. The flavors melded lovely together, probably contributing to my needing more Marsala and stock. I also tripled the butter. Everyone loved it, and I will make it again, knowing I need more liquid than the recipe calls for.

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