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!!
Table of Contents
Ingredients & Substitutions
- 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
Step 1: Heat the olive oil and butter in a sauté pan.
Step 2: Season the chicken with salt, pepper, Herbs de Provence and lightly dust with flour.
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.
Step 4: Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown.
Step 5: Deglaze with the French Red wine and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes.
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?
Yes! Check out Mushroom Chicken Marsala Pasta!
Similar Recipes
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Chicken Mushroom Marsala
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.
I need to rock my kitchen's world! Gorgeous. And Chicken Marsala is one of our faves - love the fresh herbs.
What a delicious dinner idea! I need to make this for my family soon!
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!