Chicken Mushroom Marsala

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I’m bringing out one of my favorite recipes from culinary school today…. Chicken Mushroom Marsala! It’s a throw back to my French roots from culinary school, and while it sounds fancy, it’s also easy to make. And the mushroom situation going on here is probably going to have you licking your plate clean. If you'd rather add some carbs to this because why not, convert it to a pasta by following the chicken mushroom marsala pasta recipe!!

A pot with Chicken and Mushroom Marsala topped with herbs.


 

Ingredients & Substitutions

Mise en place of all ingredients to make chicken mushroom marsala.
  • Chicken Breasts
  • Olive Oil
  • Butter
  • Kosher Salt
  • Black Pepper freshly cracked
  • Herbs de Provence
  • All Purpose Flour
  • Wild Mushrooms
  • Shallot
  • French Red Wine
  • Chicken Stock
  • Fresh Herbs

*For a full list of ingredients and instructions please see recipe card below.

How to Make Chicken Mushroom Marsala

A medium skillet with olive oil and some butter.

Step 1: Heat the olive oil and butter in a sauté pan.

A plate with chicken breasts sprinkled with salt, pepper and Herbs de Provence and lightly dusted with flour.

Step 2: Season the chicken with salt, pepper, Herbs de Provence and lightly dust with flour.

A plate with chicken breasts seared on a skillet until fully cooked.

Step 3: Sear the chicken in the olive oil butter mixture for 2-3 minutes on each side until fully cooked. Remove to a plate and set aside.

A skillet with chopped shallots and mushrooms being sautéed.

Step 4: Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown.

A skillet with sautéed shallots and mushrooms with red wine added for deglazing followed by chicken stock.

Step 5: Deglaze with the French Red wine and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes.

A skillet with chicken breasts added to a mushroom marsala sauce topped with fresh herbs.

Step 6: Return the chicken back into the pan and serve immediately. Scatter the top with fresh herbs.

How to Store Chicken Mushroom Marsala

You can store this in the fridge in an airtight container for 3-4 days.

Tips & Tricks

Use a very sharp knife to carefully split the chicken open in half the long way - to butterfly it into a single large, thin piece of chicken.

FAQs

What is marsala?

Marsala sauce is a rich sauce made from reduction of French wine (typically marsala wine) with onions, mushrooms and topped with herbs.

Can I make this sauce with a pasta?

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Chicken Mushroom Marsala

Author: Gaby Dalkin
5 from 4 votes
You know those recipes that are so quick and easy but COMPLETELY satisfying!! This Garlic Brussels Sprouts Pasta is exactly that!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 4 chicken breasts sliced in half to create 4 thin pieces of chicken
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Kosher salt and freshly cracked black pepper
  • ½ teaspoon Herbs de Provence
  • 2 tablespoons all purpose flour
  • 1 cup sliced wild mushrooms
  • 1 shallot roughly chopped
  • ¼ cup French Red Wine
  • ¼ cup Chicken Stock
  • Fresh herbs for seasoning

Instructions
 

  • Heat the olive oil and butter in a sauté pan.
  • Season the chicken with salt, pepper, Herbs de Provence and lightly dust with flour.
  • Sear the chicken in the olive oil butter mixture for 2-3 minutes on each side until fully cooked. Remove to a plate and set aside.
  • Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown. Deglaze with the French Red wine and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes.
  • Return the chicken back into the pan and serve immediately.
  • Scatter the top with fresh herbs.

Notes

Use a very sharp knife to carefully split the chicken open in half the long way - to butterfly it into a single large, thin piece of chicken.

Nutrition Information

Calories: 356kcal | Carbohydrates: 6g | Protein: 50g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 309mg | Potassium: 974mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
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18 Comments

  1. I need to rock my kitchen's world! Gorgeous. And Chicken Marsala is one of our faves - love the fresh herbs.

  2. Those pots and pans are gorgeous. I'd love to have them in my new kitchen, and then to cook up a batch of this amazing marsala!

5 from 4 votes (4 ratings without comment)

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