Chicken-&-Mushroom Marsala

Rating: 3.67 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Adam Dolge
Source: EatingWell Magazine, January/February 2019

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Egg Free
Low Sodium
Nut-Free
Soy-Free
Healthy Aging
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Season chicken with 1/4 teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.

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  • 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.

  • 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 1/8 teaspoon salt.

  • Add onion, thyme and the remaining 1/4 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 Facts

Serving Size: 3 ounces chicken and about 1/4 cup sauce
Per Serving:
333 calories; protein 26.7g; carbohydrates 15.7g; dietary fiber 2.3g; sugars 5.6g; fat 15g; saturated fat 3.1g; cholesterol 66.5mg; vitamin a iu 71.4IU; vitamin c 1.8mg; folate 39.8mcg; calcium 32.5mg; iron 1.6mg; magnesium 44.2mg; potassium 698.6mg; sodium 262.5mg.
Exchanges:

3 1/2 lean protein, 2 1/2 fat, 1 1/2 vegetable
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Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Stephanie B
Rating: 4 stars
02/20/2019
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. Read More
GLisa
Rating: 4 stars
03/31/2019
This was a very good recipe. I didn't have marsala on hand and didn't want to run out and buy a whole bottle for the half-cup required so I used a dry white wine (a blend). Other than that I made as directed. I did throw the onions in a bit early as the shiitakes were finishing up just to save a few minutes. One reviewer mentioned thickening the sauce but we liked the thinner sauce with the mashed potatoes. Read More
Laura Rader (Wise Ambitions)
Rating: 3 stars
01/19/2019
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. Read More
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