Chicken Marsala

Chicken Marsala
It seems that I have really been into chicken these last few weeks and when I made the pan seared chicken breasts in a mushroom, tarragon and mustard pan sauce the other day it reminded me of another chicken and mushroom dish that I had not made in a long time, chicken marsala. Chicken marsala is a quick and tasty dish where the chicken is sauteed in a pan and then the Marsala, an Italian fortified wine, is used along with mushrooms to make a pan sauce to go with the chicken. Pan sauces are so easy to make and always full of flavour and this one is no different coming together in no time at all!

Chicken Marsala
I served the chicken marsala over pasta but it is also good over rice or mashed potatoes or even just by itself along with a salad or some vegetables.

Chicken Marsala

Chicken Marsala

Chicken in a quick and tasty mushroom marsala sauce.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Printable Recipe
Ingredients
  • 1 tablespoon oil
  • 4 small chicken breasts, pounded thin and seasoned with salt and pepper
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 1 medium shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup marsala
  • 1 cup chicken broth
  • 2 tablespoons lemon juice (~1/2 lemon)
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped
Directions
  1. Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned, about 2-3 minutes per side and set aside.
  2. Add the butter and mushrooms and saute until browned on both sides, about 7-8 minutes.
  3. Add the shallot and saute for 1 minute.
  4. Add the garlic and saute for half a minute.
  5. Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
  6. Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.
  7. Mix in the parsley and remove from heat.

Similar Recipes:
Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce
Chicken Piccata
Chicken with Cherry Tomato Pan Sauce on Fresh Corn and Basil Polenta
Honey Lemon Chicken
Chicken Saltimbocca
Chicken in a Creamy Parmesan and Sundried Tomato Sauce

33 comments:

Ashley said...

I have been looking for a good chicken marsala recipe...I bet your version is amazing!

Rosa's Yummy Yums said...

Scrumptious! A wonderful chicken dish.

Cheers,

Rosa

Ruth Daniels said...

Lovely photo which has me drooling. I love the notion of Chicken Marsala and, since this is the last week of Presto Pasta Nights, I'm naturally drawn to the pasta below. A perfect option this week rather than rice. Thanks for sharing.

Jessy Nyiri said...

Hi I was wondering, when you say Marsala, do you mean the Marsala wine or something else. I was trying to shop for the ingredients this morning and I couldn't find any cup written Marsala on it :(
Thank you
http://jessynyiri.blogspot.com

grivin said...

I loved to eat chicken. Your recipe is awesome. I like its colour, its style and its taste.Every thing is great here. thanks for sharing your recipes.

mary said...

After reading this, I feel hungry now.

Destiny Brown said...

OK This looks sooooo Delicious. I dont cook but i wont if i could try this 1? hmmmmm

Thom Hoffman said...

Where does one get Marsala?

M. Eva-Marie said...

Looks absolutely delicious!

Please check out my blog and maybe we can follow each other on bloglovin' or GFC?

http://mevamarie.blogspot.com/

isaiah43123 said...

Thank you for this recipe! My mother is searching for one that does not call for dredging the chicken in flour.

Anonymous said...

Tonight's the night I finally crack the seal on the Marsala I've had under the sink for ages!

Mushrooms Canada said...

This sounds like such a flavourful dish full of mushroom-y goodness! I always love a good pasta for dinner...thanks for sharing!!

-Shannon

dayuntoday said...

I tried to find Marsala wine the other day and the grocery didn't have it. Is it known by any other name, or should it be available at any liquor store?

Stephanie @ Life Tastes Like Food said...

This is one of my favorite dishes but I've never been brave enough to try and make it. Maybe it's time for me to face my fears? I think it will be worth it :) Great pics and post!

Paige Flamm said...

This looks awesome and delicious!
theflammilykitchen.blogspot.com

Kevin said...

dayuntoday: You should be able to find marsala at a store that carries Italian wines. A liquor store would probably be your best bet.

Kevin said...

Thom Hoffman: You should be able to find marsala at a store that carries Italian wines. A liquor store would probably be your best bet.

Kevin said...

Jessy Nyiri: Yes, marsala wine. You should be able to get it at a liquor store that carries Italian wines.

Maxine said...

When you say Marsala, do you mean sweet or dry?

Kevin said...

Maxine: I prefer to use dry and I think that is the more traditional way to go but a lot of people do prefer to use sweet so you could go either way.

Astrid Gallimimus said...

I have never ejaculated so hard in my life.

Michele Conard said...

I had a hard time finding Marsala but it should be with other cooking wines. I finally found at Winco so might try there or Hannaford's. I had to ask 3 different people and no one seemed to know what it was lol. I am trying this tonight!!

Michele Conard said...

I made this tonight for dinner and definitely a keeper. Very yummy. I didn't have enough mushrooms though so can't wait to make again with more mushrooms.

Anonymous said...

I am going to try this tomorrow night...I love chicken and I love mushrooms...I think my family will be happy. I will havee to double the recipe. I was going to do it over angle hair pasta and serve a small salad with it!! So excited!!!

Cari DePalma said...

I love chicken marsala and this picture makes me want to have some so I am going to make it tonight! :)

Mops said...

Can you suggest low fat, low calorie adjustments to this recipe? I also need to cut down back for two instead of four. My husband I and must watch our cholesterol and our weight, but we still want to enjoy wonderful dishes. It's hard to find delicious with those caveats.

Kevin said...

Mops: This is already a really light version of this recipe! If you want even more you can replace the first tablespoon of butter with oil and remove the second tablespoon of butter but you will loose that buttery taste.

Evan Nielson said...

Kevin, thanks for this great recipe! I just finished indulging on this, and I must say, it truly was a treat. I found it better than any other marsala recipe I've made from other recipe sites. As someone mentioned earlier, I really like the fact that the chicken was un-breaded. Bravo, sir!

Ninetta said...

How much lemon juice exactly? All it says is 1/2....?

Kevin Lynch said...

Ninetta: 2 tablespoons

Anonymous said...

Made it, fabulous. Many thanks. We live in a pretty rural area in Canada and all too often I find a great recipe but don't have access to a good grocery store close by. This time I had everything I needed. I did cheat on the vino and use white naked grape but that worked just fine. Served with green beans....fresh...hit paydirt at the grocery store! and then did spaghetti squash up in a pan instead of spuds. Really enjoyed with a bit of fresh fruit on the side. :)

Anonymous said...

Absolutely amazing!!! Our local Italian restaurant here serves a killer marsala with orange zest in it. The only thing I did differently in your recipe was substitute an orange for the lemon and add a little orange zest. The meal was almost identical to the $30 a plate version we've been going out for. Thank you so much for a perfect dinner! --Jeanette

Faye said...

Yum yum your recipe looks wonderful and easy to make

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