Chicken-&-Mushroom Marsala

Chicken-&-Mushroom Marsala

2 Reviews
From: EatingWell Magazine, January/February 2019

For the best flavor in this classic one-pan chicken dinner recipe use real Marsala wine, not the cooking-wine kind. Serve with mashed potatoes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 chicken breast cutlets (4 ounces each, about ½ inch thick), trimmed
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon kosher salt plus ⅛ teaspoon, divided
  • ¼ cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces cremini mushrooms, sliced
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • ½ cup chopped yellow onion
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • ½ cup Marsala
  • ½ cup unsalted chicken broth
  • ½ tablespoon butter

Preparation

  • Prep

  • Ready In

  1. Season chicken with ¼ teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm.
  3. Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining ⅛ teaspoon salt.
  4. Add onion, thyme and the remaining ¼ teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.

Nutrition information

  • Serving size: 3 ounces chicken and about ¼ cup sauce
  • Per serving: 333 calories; 15 g fat(3 g sat); 2 g fiber; 16 g carbohydrates; 27 g protein; 40 mcg folate; 66 mg cholesterol; 6 g sugars; 0 g added sugars; 71 IU vitamin A; 2 mg vitamin C; 32 mg calcium; 2 mg iron; 262 mg sodium; 699 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 2½ fat, 1½ vegetable

Reviews 2

February 20, 2019
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By: Stephanie B
This recipe was really good. The chicken cutlets I used were a bit thicker than 1/2 inch, so ai coked them about 4 min on each side and put them back into the sauce at the end to simmer in the sauce for a couple of minutes. I also ended up using more crimini mushrooms than shiitake and added a bit of garlic powder and a TB of corn starch to the liquid before pouring it in to flavor and thicken the sauce a bit more. I served it with sauteed broccoli and green beans and mashed potatoes. I would definitely make it again.
January 19, 2019
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By: Laura Rader (Wise Ambitions)
I followed the recipe exactly and was looking forward to a tasty dish...but it was very bland. Maybe could be improved with the prosciutto included in similar recipes? Also, two min. per side for 1/2 inch chicken cutlets wasn't long enough to cook the chicken, I cut each breast in half as recipe suggested (butterflied them) and had to cook them 5-6 min. per side.
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