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Easy Chicken Marsala Photo

Easy Chicken Marsala Recipe

Andrea Castrovillari
This Easy Chicken Marsala with Mushrooms will knock your socks off! A company-worthy main dish ready in 30 minutes.
5 from 2 votes
Prep Time 13 minutes
Cook Time 17 minutes
Total Time 30 minutes
Cuisine Italian
Servings 4
Calories 329 kcal

Ingredients
  

  • 1/3 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1 1/3 pounds Boneless Skinless Chicken Breast thin
  • 1 tablespoon Salted Butter
  • 1 tablespoon Olive Oil
  • 1/4 cup Marsala Wine
  • juice of 1/4 Lemon
  • 16 ounces White Mushroom sliced
  • 2 tablespoons Salted Butter
  • 1/8 teaspoon Salt plus extra to taste
  • 1/8 teaspoon Black Pepper heaping
  • Fresh Parsley optional

Instructions
 

  • Clean your mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel.
  • In a dinner plate, stir together your flour with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Line a large cutting board with plastic wrap. Place your chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them.
  • Using a fork, transfer one piece of chicken to your flour mixture.
  • Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork.
  • Transfer your floured chicken to a plate. Continue flouring the remaining breasts.
  • In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat.
  • Add your chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Sauté the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.)
  • When the first side is done, flip over the chicken to brown the other side. It should take a couple minutes.
  • Pour your wine over the chicken and squeeze on your lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce.
  • Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil.
  • Turn on the heat to medium high and add 2 tablespoons of butter to your skillet to melt.
  • Add your sliced mushrooms and spread them out in the pan.
  • Sprinkle on your 1/8 teaspoon of salt and heaping 1/8 teaspoon of pepper.
  • Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it’s cooked. If needed, add more salt and pepper.
  • Serve the chicken topped with the mushrooms (and pan juices). Garnish with snipped parsley, if desired.
  • Store leftovers in the refrigerator for 3-4 days.

Nutrition

Calories: 329kcalCarbohydrates: 11gProtein: 32gFat: 15gSaturated Fat: 6gSodium: 614mgSugar: 1g
Keyword Chicken, Dinners, Easy Dinners, Family Meals and Snacks, Italian, Mushrooms, Simmered, Wine
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