Recipe Image

Chicken-&-Mushroom Marsala

  • 30 m
  • 30 m
Adam Dolge
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/7/2019