Chicken Marsala With Mushrooms
"This is an excellent "impress the boss" type of recipe and its very, very easy. I serve this with rice, but you could serve it with pasta, and a green salad."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 whole boneless chicken breasts, with skin cut in half or 2 1/2 lbs boneless chicken thighs
- 1 1⁄2 tablespoons olive oil
- 3 1⁄2 tablespoons unsalted butter
- 1 onion, sliced thin
- 3⁄4 lb mushroom, sliced thin
- 1⁄2 cup marsala
- 1 cup chicken broth
- 2 tablespoons minced fresh parsley leaves
directions
- Pat chicken dry and season with salt and pepper.
- In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
- Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
- Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
- Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
- Transfer chicken to a platter.
- Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
- Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
- Spoon mushroom sauce around chicken and sprinkle with parsley.
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Reviews
-
Great basic recipe, but I did it a little differently. I use butter with fresh chopped sage to brown the chicken. I use shallots instead of onion - and I chop it on the cutting board that has the flour from chicken dredging on it, so the shallots get a dusting with flour (then I don't need any flour later to thicken the sauce). I use twice the butter/broth/dry marsala so I get plenty of it for rice later. The Sage Brown Butter really adds a distinctive taste that I will always use with chicken marsala. This is a great recipe for leftovers. -
My DH and I love this recipe! I make a few minor changes. Since we love mushrooms I add between 1 1/2 - 2 lbs. I triple the broth and marsala and dont let it boil down too much. I also add a bit of cornstarch to thicken it up. The kids like the chicken and gravy but could do without the mushrooms. -
Wow. This recipe made me feel like I know what I'm doing at the stove! Very good. I had to substitute all over the place because I just couldn't get to the store, but it turned out fabulous no matter how hard I tried to mess it up! LOL Thanks for a keeper! And ULTRA low-cal...HELLO! -
This recipe was soooo good. This was my first try at making chicken marsala and to be honest, my expectations were not very high. I have enjoyed this dish at restaurants often, but didn't think I could do it justice at home. Well, now I know that it can be even better! I made 1 1/2 times the sauce to be sure and have enough and did thicken it a bit at the end with some Wondra flour. I also added a little browning sauce for color. It turned out fabulous and I will definately make again. Thanks for posting this great recipe!
Tweaks
-
Great basic recipe, but I did it a little differently. I use butter with fresh chopped sage to brown the chicken. I use shallots instead of onion - and I chop it on the cutting board that has the flour from chicken dredging on it, so the shallots get a dusting with flour (then I don't need any flour later to thicken the sauce). I use twice the butter/broth/dry marsala so I get plenty of it for rice later. The Sage Brown Butter really adds a distinctive taste that I will always use with chicken marsala. This is a great recipe for leftovers.
RECIPE SUBMITTED BY
MsKittyKat
Wheaton, IL
Hi all - I have been member of Recipezaar for a while now. I work as an executive assistant. I love to read - read everything, but scifi/fantasy is a particular favorite. Am actually a pretty easily amused and satisfied soul....am pretty much happy all the time.
