Chicken Marsala and Mushrooms Recipe (2024)

Excellent recipe! As noted above, you will need more liquid than the recipe calls for. I used 8 oz of chicken stock and 5 oz of Marsala. Then added another good glug of Marsala towards the end. Served with Nigella's Italian roasted potatoes and roasted asparagus with Parmesan. Delicious, restaurant quality Saturday night at home meal.

Substitute for Marsala wine - 1/4 cup dry white wine and 1 teaspoon of brandy.

There are two kinds of Marsala - sweet and dry. Try the dry.

Cook the shallots and mushrooms first, otherwise the flour remaining in the pan from the chicken will burn. Shallots, then mushrooms then chicken, then deglaze with wine and lemon juice. Def needs lemon juice. Also can add lemon zest to the chicken before dredging in flour.

Think oven is at 200 just to keep chicken warm while the sauce is made, not to bake the chicken. Cooking of the chicken is done in the skillet and only takes a few minutes.

What tiny bit of sauce there was was tasty, but why it calls for so little liquid, I don't understand. We were literally hunting for a drop of sauce on the plate. I would double or maybe triple the sauce if I made this again.

So easy. So fancy and delicious!-Doubled the marsala, butter and chicken stock as per other reviews-Served each plate with a quarter lemon. I loved it. My husband who is picky about lemon did not use his wedge.-Used simple white mushrooms. They were fabulous, the highlight. Next time I will double the amount of mushrooms.-Kept chicken warm piled on a cookie sheet in a 250 degree oven.Yum!!!!

We loved this, especially my Italian-American husband. Really easy, and a classic. The pounding of the chicken was less of a pain than I thought it would be. Wrapped the breasts in plastic wrap and whacked away. More cathartic than therapy.

Very nice. Cooking time in directions is pretty good -- avoid overcooked dry chicken. I found that a bit more liquid (both wine and veal glaze) was needed to produce a proper sauce with the mushrooms. I had some frozen veal stock and used it to make veal glaze -- but this would probably be almost as good (and way easier) using canned chicken or beef broth reduced down by half.

This was very good and easy !Agree with all needs more liquid. I would half again the Marsala and double the chicken stock for more sauce. May require some flour for thickener though if so. Also needed more pepper. We added a little prosciutto to the pan with the deglazing before mushrooms fat and flavor Added a small amount of half and half at end for slight cream finishing!Kept the chicken warm in 200 oven. Served over egg noodles with roasted broccoli and potato wedges on side. A hit!

I was feeding 12 for a four course Italian dinner. Butterflied the chicken, sliced the mushrooms and chopped shallots day before. Two hours before guests arrived, I undercooked the dredged chicken, put a little beef broth in the bottom of a large slow cooker set on warm, and put the chicken in the slow cooker. Then I made the sauce. As the group was finishing the pasta course, I reheated and finished the sauce, then reheated the chicken. Perfect.

Cook the shallots and mushrooms first, otherwise the flour remaining in the pan from the chicken will burn. Shallots, then mushrooms then chicken, then deglaze with wine and lemon juice. Def needs lemon juice. Also can add lemon zest to the chicken before dredging in flour.

very very easy. i used chicken stock instead of the veal glaze and it was wonderful. as i do not do veal, it was a no brainer. will do again for sure.

Great recipe for a reliable warhorse. Suggestions: Marinating the chicken in lemon juice w/zest for 30 minutes really punches it up nicely (but pat chicken fry before frying). And in place of mushrooms, you can use dried figs that have been simmered/softened in Marsala. Tremendous, deep flavor!

Recipe calls for 1/2 lb mushrooms which is more than a cup. FYI, Marsala is from Sicily, Sherry from Spain and Port from Portugal. All good, but huge differences in sweetness among them

So I've made this dish a few times and I love it! The last time I made it instead of pouring the sauce on top the chicken, I let the chicken sit in the pan with the sauce for about 10 mins and wow sooo much better! I also added about twice the amount of wine and stock.

I followed Kuttruff's suggestions and it was perfect! I also used veal instead of chicken. I'll make this often!

Making this was the first time I made a pan seared chicken cutlet with sauce style entree. It turned out delicious except I wanted more sauce, so I doubled the sauce ingredients. I think I could have tripled or quadrupled the liquid! The sauce and mushrooms were super delicious though and I suppose if you went too crazy with the wine and stock, the dish could end up bland without adding more mushrooms and shallots. All in all a lovely recipe!

Is there a way to make this in advance and cook in the oven?

This is a wonderful recipe worthy of five stars, though one does need to triple the sauce, as many have noted. I didn't get quite as big a hit of Marsala flavor as I'd hoped for, even having tripled the Marsala, chicken stock and butter, so I plan to experiment with creating a Marsala reduction or glaze to augment the sauce. I suspect the store-bought chicken broth I used is partly to blame for a lack of depth in flavor, so I'll also adjust that next time. Served it with steamed broccoli.

Lovely platform for a very good chicken marsala. Agree with other notes that this could use the brightness of lemon juice and will double Marsala and stock in the future, then utilize a longer simmer to cook the sauce down. Consider adding thyme to the pan with the marsala for an extra layer of depth.

Very tasty but I would double the Marsala

This is delicious…..sometimes I will add a can of artichokes towards the end of cooking also

I truly can't believe the meager amount of sauce this recipe makes as written. If you don't want to fight over a teaspoon of sauce with your dining companions, triple the sauce (at minimum). If you will be serving it with noodles, potato, or anything where you want to swirl your fork through a little extra sauce, then quadruple the amount. This would be 5 star recipe for me if the proportions weren't so insanely out of whack.

As everyone said, use lots more liquid than the recipe calls for or you won't have a sauce. Delicious though!

Thighs. Level 5 or lower. 3 minutes each side

Delicious!! I did double the wine, stock and butter like others recommended. I’m adding this recipe to my dinner rotation

This recipe is so easy to prepare and so delicious. On our rotation for family and friends. Easy to dress up with pasta and a little Italian parsley to give it more color Great fall recipe

I served this over some fresh homemade linguine. It was delicious but definitely would benefit from more sauce as many others have indicated in the notes. I made about 1.5 times the amount called for in the recipe but next time I will triple it.

Has anyone tried this with skinless boneless thighs pounded to an even thinness? I always make cutlets with breasts but am making it for friends who prefer dark meat only. I imagine it would be just as good, thoughts? (I know, might take longer to cook.)