Chicken Marsala with mushrooms is one of my favorite Italian chicken dishes. Not only is it tasty and delicious, but it is very simple to make making it an easy choice when you don’t have much time to make dinner.

Marsala wine is a sweet wine made in Sicily, usually fortified with brandy. There are 2 types – sweet and dry. When cooking in a savory dish, use dry Marsala, and when making desserts, use the sweet version. You can use sherry instead if you don’t have Marsala but it will slightly change the taste.

You can substitute onions for shallots. I also like to use powdered chicken bouillon instead of salt when cooking the mushrooms because it makes them more flavorful.

Make sure to pound the chicken breast to make it thin if it already isn’t. Place each breast on a large piece of plastic wrap and fold the wrap over the breast. Pound with a mallet until the breast is about 1/4″ thin. Also, I always rinse the chicken in water before cooking although some people say you shouldn’t because it removes nutrients.

The flour that coats the chicken will not only absorb all the flavors but it will help thicken the sauce as it cooks.

Ingredients  (serves 4 )

4 thin boneless chicken breasts
flour
4 T olive oil
1/2 tsp onion powder
1/4 tsp garlic powder
1 large garlic clove, sliced
1 shallot, chopped
8 oz. sliced mushrooms
1 packet of chicken bouillon (if using a cube, break it up in a little bit of water)
1/2 cup Marsala wine
1 T parsley, chopped
1 T butter
salt, to taste

1. Season the chicken breasts with salt, onion powder and garlic powder.
2. In a large pan, heat 2 T olive oil on medium heat.
3. Place about a cup of flour in a large plate. Dredge the chicken breasts one at a time in the flour and add to the pan. If the chicken is too dry and the flour doesn’t stick, add a little bit of milk to moisten the chicken.
4. Cook thoroughly until golden. It should not take too long if the breast is thin, maybe about 10 minutes.
5. Remove the chicken breasts when they are done and place on a large plate. Cover to keep warm.
6. When all the chicken is cooked, scrape all the bits that are left in the pan and add remaining olive oil and shallots and cook until the shallots are translucent. Add the garlic and cook until slightly golden.
7. Add the mushrooms and cook for 5 minutes. Add the bouillon and parsley and stir. Cook for another 5 minutes then add the Marsala and butter and cook until the mushrooms are tender. The mushrooms create their own liquid but if the sauce is too thick you can add a little bit of water (which along with the bouillon will create chicken broth anyway).
8. Add the chicken breasts back into the pan and gently mix in with the mushrooms so that the breasts pick up the flavor of the Marsala sauce. Cook for another couple of minutes until the sauce is thickened.
9. Remove from heat. Serve each chicken breast with mushroom sauce on top.

Leave me a comment at the bottom if you’ve tried this recipe and let me know how it worked out for you!

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