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5 from 5 votes

Chicken Marsala with Mushrooms

This easy Chicken Marsala with mushrooms and wine sauce is a classic Italian inspired dinner recipe, perfect for weeknights or entertaining at home.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: Gaby Dalkin

Ingredients

  • 4 boneless skinless chicken breasts pounded to ½ inch thickness
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • Kosher salt and freshly cracked black pepper
  • 1 teaspoon Herbs de Provence
  • 3 tablespoons all purpose flour divided
  • 8 ounces wild mushrooms sliced or torn into bite sized pieces
  • 1 shallot roughly chopped
  • ¾ cup Marsala wine or a dry red wine
  • ¾ cup low sodium chicken stock
  • Fresh herbs for seasoning

Instructions

  • Heat the olive oil and 1 tablespoon of the butter in a large sauté pan over medium heat.
  • Season the chicken on both sides with salt, pepper, and Herbes de Provence. Lightly dust each piece with flour, shaking off any excess.
  • Sear the chicken in the pan for 2 to 3 minutes per side until golden brown and cooked through. Remove to a plate and set aside.
  • Add the mushrooms and chopped shallot to the same pan. Sauté for 12 to 14 minutes until the mushrooms are deeply golden and the shallot is softened.
  • Deglaze the pan with the red wine, scraping up any browned bits. Add the chicken stock and simmer for about 5 minutes until slightly reduced.
  • In a small bowl, mix together the remaining 1 tablespoon butter and 1 tablespoon flour to form a paste. Whisk it into the sauce and simmer for 1 to 2 minutes until thickened.
  • Return the chicken to the pan and spoon the sauce over the top. Simmer for 2 to 3 minutes to warm through.
  • Transfer to a serving platter, scatter with fresh herbs, and serve immediately.

Notes

  • Pound the chicken evenly. Even thickness means even cooking and super tender chicken. Aim for about ½ inch throughout.
  • Season and flour lightly. A thin dusting of flour helps the chicken brown beautifully and gives the sauce something to cling to.
  • Brown the chicken properly. Let it get golden before flipping. That caramelization builds the base of the sauce.
  • Don’t overcrowd the pan. Cook in batches if needed so the chicken sears instead of steams.
  • Sauté the mushrooms until deeply golden. Let them release their moisture and brown before adding liquid. That’s where the depth comes from.
  • Use real Marsala wine. Dry Marsala gives the best balance. Cooking wine won’t give you the same rich, layered flavor.
  • Let the wine reduce. Give it time to cook down and concentrate before adding cream or broth. You want richness, not raw alcohol flavor.
  • Finish with butter if needed. A small pat at the end makes the sauce glossy and luxurious.
  • Taste before serving. A pinch of salt, crack of pepper, or squeeze of lemon can bring everything into balance.
  • Serve with something that catches the sauce. Pasta, mashed potatoes, polenta, or crusty bread, you don’t want to waste a single drop.

Nutrition

Calories: 327kcal | Carbohydrates: 14g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 207mg | Potassium: 709mg | Fiber: 1g | Sugar: 5g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg