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Chicken Marsala and Mushrooms

5.0(5164)

Served over a tangle of linguine or with a side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.

by Molly O'Neill·published 1999-09-12

Open original recipe

ItalianDinner, Weeknight, Poultry, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

444 kcal

Ingredients (10)

serves

3 tablespoons olive oilolive-oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher salt and freshly ground pepper to tastepepper
2/3 cup flourflour
1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
1 shallot, mincedshallot
4 tablespoons Marsala wine, more as neededmarsala-wine
3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
1 tablespoon butterbutter
1 tablespoon chopped chervil or parsley (optional, for garnish)chervil

Instructions (3 steps)

01Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
02