Chicken Marsala with Mushrooms

Bring the comfort of a classic Italian-inspired dinner to your table with this Chicken Marsala with Mushrooms recipe. Tender chicken is paired with earthy mushrooms and a rich, savory Marsala sauce for a dish that feels special while remaining simple enough to enjoy at home. Perfect for weeknight dinners, family gatherings, or hosting friends, this timeless recipe delivers warm, comforting flavors that make every meal feel a little more memorable. Serve alongside creamy mashed potatoes, roasted vegetables, or fresh pasta to soak up every delicious bite.

Prep Time

35 min

Cook Time

10 min

Total Time

45 min

Serving Size

Difficulty

Easy

A plated dish of chicken cutlets topped with caramelized onions and a brown sauce, served on a white patterned plate. A large pan of mushrooms in a brown sauce with a white spoon is visible on the left, along with lemon slices in a glass and a small dish of herbs on a white tablecloth.

Ingredients

4 skinless boneless chicken breasts

3 tbsp all-purpose flour; for dredging

3 tbsp olive oil

2 shallots; finely diced

2 garlic cloves; finely chopped

8 oz porcini mushrooms; sliced

3/4 cups sweet Marsala wine

1 cup cups chicken stock

2 tbsp unsalted butter; cubed

1-2 tbsp lemon juice

1/4 cup fresh parsley; chopped

kosher salt

freshly ground black pepper

Natural Boneless Skinless Chicken Breast

$59.95

Instructions

1 Place chicken on a cutting board. Cover with plastic wrap and pound out to about 0.25" thickness.

2 Sprinkle over flour, turning to coat, and shaking off excess. Season with salt and pepper.

3 Heat oil in a large sauté pan set over a moderate heat until hot. Fry chicken in pan for 4 minutes on both sides until golden-brown and cooked through. Remove to a platter and cover with foil to keep warm.

4 Add shallots and garlic to pan and sauté for 2 minutes before adding mushrooms and a pinch of salt. Sauté until tender, about 5 minutes.

5 Stir in marsala, bring to boil, and cook for 2 minutes. Stir in broth and return sauce to a simmer.

6 Whisk in butter by the cube until incorporated into sauce. Season to taste with salt, pepper and lemon juice.

7 Spoon marsala sauce over chicken and sprinkle over parsley.

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