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!
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 in a quick and tasty mushroom marsala sauce.
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
- 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.
- Add the butter and mushrooms and saute until browned on both sides, about 7-8 minutes.
- Add the shallot and saute for 1 minute.
- Add the garlic and saute for half a minute.
- 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.
- Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.
- Mix in the parsley and remove from heat.
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I have been looking for a good chicken marsala recipe…I bet your version is amazing!
Scrumptious! A wonderful chicken dish.
Cheers,
Rosa
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.
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
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.
After reading this, I feel hungry now.
OK This looks sooooo Delicious. I dont cook but i wont if i could try this 1? hmmmmm
Where does one get Marsala?
Looks absolutely delicious!
Please check out my blog and maybe we can follow each other on bloglovin' or GFC?
http://mevamarie.blogspot.com/
Thank you for this recipe! My mother is searching for one that does not call for dredging the chicken in flour.
Tonight's the night I finally crack the seal on the Marsala I've had under the sink for ages!
This sounds like such a flavourful dish full of mushroom-y goodness! I always love a good pasta for dinner…thanks for sharing!!
-Shannon
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?
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!
This looks awesome and delicious!
theflammilykitchen.blogspot.com
dayuntoday: You should be able to find marsala at a store that carries Italian wines. A liquor store would probably be your best bet.
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.
Jessy Nyiri: Yes, marsala wine. You should be able to get it at a liquor store that carries Italian wines.
When you say Marsala, do you mean sweet or dry?
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.
I have never ejaculated so hard in my life.
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!!
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.
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!!!
I love chicken marsala and this picture makes me want to have some so I am going to make it tonight! 🙂
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.
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.
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!
How much lemon juice exactly? All it says is 1/2….?
Ninetta: 2 tablespoons
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. 🙂
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
Yum yum your recipe looks wonderful and easy to make
Love this recipe, so much simpler than others
This was the most delicious Chicken Marsala dish I've had in a very long time. Restaurant quality. We had no leftovers. Thanks so much!
Vivianne Bollien: I'm glad you enjoyed it!
It seems like every food blogger to which I subscribe is bent on using chicken breasts for chicken recipes and then having to kick it up with a heavy sauce to get some flavor out of the dish as the breast meat is so bland. I've found that using the chicken thighs is far more logical to get some flavorful recipes. Whenever I see one of these recipes, I always sub thighs for the breasts. I've made this recipe over and over and have to say that it's better with the thighs.
yoyo1198: Thighs are also great in this!
I have made this a number of times. Everybody loves it. For the kids, I cut up the chicken into smaller pieces before adding back to the sauce. This recipe has gone into my cookbook journal.