Creamy Chicken Marsala with Herbed Mushrooms

This flavorful, Creamy Chicken Marsala is topped with a dreamy, mushroom sauce you won’t believe came from your own kitchen!

My Easy Chicken Marsala Recipe is a delicious restaurant-worthy dish you can make at home. It’s ideal for a family Sunday dinner, yet also tasty and elegant enough to serve to dinner guests!

Why You Must Make

A few weeks ago, on one of the first really crisp fall nights, we met up with some friends at a quaint little Italian spot in Broad Ripple Village. The tables filled quickly as we browsed the menu and sipped our wine. Bill ordered chicken Marsala, one of their specialties. He happily let me eat all his delicious, wine-soaked mushrooms.

• It truly tastes as though it came from a restaurant. This recipe provides marvelous layers of flavor. Did you know wine is a flavor enhancer??
• Making this recipe at home is definitely less expensive than enjoying chicken marsala at your favorite Italian restaurant.
• It has a few more steps than a typical weeknight entree, but it’s perfect for a Sunday family dinner or company.

Ingredient Notes

• Kitchen Staples – Chicken Broth, Butter, Kosher Salt, Freshly ground Black Pepper, Olive Oil
• Shallots
• Fresh Mushrooms – Your favorite variety. I use button mushrooms.
• Fresh Sage, Fresh Thyme
• Boneless Skinless Chicken Breasts – Pounded then with a meat mallet (use a wine bottle if you don’t have a mallet).
• Dry Marsala – Check the label as you don’t want sweet Marsala for this recipe.
• Heavy Cream – At least 36% butterfat.
• Fresh Lemon Juice – Avoid bottled lemon juice. Freshly squeezed has a much brighter taste.

How to Make

1. Preheat the oven.
2. Simmer the broth until it’s reduced by half. This concentrates the flavor. Then set aside.
3. Cook shallots in butter in a large skillet, then add the mushrooms, sage, and cook until the mushrooms start to brown. Remove mushrooms from the pan and set them aside.
4. Season the chicken with salt and pepper and dredge in flour on both sides. Shake off excess.
5. Saute the chicken in butter and olive oil, flipping after the first side is browned.
6. Remove the chicken and keep warm while you make the sauce.
7. Add the Marsala to the skillet, cook, then add the broth, cream and mushrooms and cook until thickens
8. Add the lemon juice and thyme. 
9. Serve the chicken with mushroom sauce.

Recipe Tips

• Pounding your boneless, skinless chicken breasts helps make them cook more evenly since they naturally have a slightly thicker section.
• I use a short-handle, dual-sided meat mallet I found at Williams-Sonoma, but OXO also has a nice, less expensive version. and a wine bottle is a viable option. Just don’t pound so hard that the bottle breaks!
• Use a dry Marsala wine instead of the sweet variety.
• Leave the browned bits in the pan when making the sauce. They’re packed full of flavor.
• Make sure to simmer the sauce to allow it to reduce and thicken.
• Serve warm and drizzle with the pan sauce, the mushrooms and sprinkle with fresh herbs for an elegant presentation.

Frequently Asked Questions

You May Also Like:

• Olive Garden Copycat Chicken Vino Bianco from The Slow Roasted Italian
• Chicken with Garlic and Parsley
• Chicken Scarpariello with Sausage
• Oven Roasted Chicken
• Plus, all my Best Chicken Recipes

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The Recipe:

Creamy Chicken Marsala with Herbed Mushrooms

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Yield 4

The classic Italian chicken dish with a creamy sauce and herbed mushrooms!

Ingredients

• 1 ¾ cups chicken broth
• 2 tablespoons minced shallots
• 5 tablespoons butter, divided
• 10 ounces sliced mushrooms
• 1 teaspoon minced sage
• Kosher salt
• Freshly ground black pepper
• 4 boneless, skinless chicken breasts
• ½ cup flour
• 2 tablespoons olive oil
• ½ cup dry Marsala
• ⅔ cup heavy cream
• 1 teaspoon fresh lemon juice
• ½ teaspoon minced thyme

Instructions

1. Preheat the oven to 200º.
2. Pour broth into a saucepan and simmer until reduced by half, about 20 minutes. Then set aside.
3. Cook the shallots in 3 tablespoons of butter in a large skillet, stirring for about a minute until they start to get some color. 
4. Add mushrooms, sage, a bit of salt, and pepper and cook, stirring occasionally, until the mushrooms are cooked and start to brown.  Remove mushrooms from the pan and set them aside.
5. Put the flour into a pie plate. 
6. Gently pound chicken till about ½-inch thick. I place them in a ziplock bag and use a meat mallet.
7. Season chicken with salt and pepper and dredge in flour on both sides.  Shake off excess.
8. Heat olive oil and remaining butter using the same skillet.  Saute the chicken, flipping after the first side is browned.
9. When both sides have browned and the chicken is just cooked through, remove the chicken to a heat-proof dish. Place it in a warm oven if desired while you make the sauce.
10. Add the Marsala to the skillet and bring to a boil over high heat, scraping the brown bits from the bottom of the pan.
11. After about 30 seconds, add broth, cream, and reserved mushrooms, and cook till the sauce thickens slightly. 
12. Add the lemon juice and thyme. 
13. Serve the chicken with mushroom sauce.

Notes

Recipe adapted from Gourmet.

Feel free to use all sage or all thyme, but I like the combination of both.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 624Total Fat: 41gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 187mgSodium: 948mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 43g

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