Chicken Marsala with Mushrooms

October 28, 2011 § 2 Comments

This is one of our favorite dishes, and super easy to make. The mushrooms are awesome; they just soak up every bit of flavor and are super rich. It’s a relatively inexpensive dish to make as well.

The hardest part is waiting for all of the delicious juices to be absorbed into the mushrooms 🙂 I used this recipe, only I’ve been trying to use less onions since they bother Andrew’s stomach. I subbed onion powder; but next time I’ll use more mushrooms to make up for the onions. I ended up with a lot more chicken than mushrooms (which was great, because then I got to make this).


  • 2 lb boneless, skinless chicken breasts, quartered.
  • olive oil
  • 3 1/2 tablespoons unsalted butter
  • salt and pepper
  • 1 onion, sliced thin
  • 3/4 pound mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1 cup chicken broth
  • 2 tablespoons minced fresh parsley leaves (optional)

{chicken, salt, pepper, oil, butter}

Season chicken on both sides with salt and pepper. Melt 1.5 T butter and 1 T olive oil in a large skillet. Brown the chicken on both sides; place it in a plate when done.

{mushrooms, onion, Marsala, chicken broth}

Add the mushrooms and onions to the pan that the chicken was in, and saute until the liquid has evaporated. Add Marsala wine, and saute until that is evaporated. Add the chicken broth and chicken (along with the juices) to the pan. Simmer until the chicken is cooked through, and then remove chicken and place in a plate.

Simmer mushroom sauce until it is reduced by half. Take it off the heat, and stir in the remaining 2 T of butter.  When you serve the meal, spoon the sauce on top of the chicken. We ate it with pasta; it would also be great with rice.  If you’d like, garnish with parsley.


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