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Classic Chicken Marsala ~ tender chicken breasts are seasoned and sautéed, then simmered in a Marsala wine sauce with shallots, prosciutto, and plenty of earthy mushrooms. Your guests never have to know how easy this is to make!
Chicken Marsala has Italian roots, and is an American favorite in many popular franchise restaurants.
Tips for selecting the best mushrooms:
Cremini mushrooms are really just brown or tan mushrooms. They’re similar in flavor to a small portobello and are from the same family as the button or white mushroom.
When selecting mushrooms make sure they have not bloomed. Turn the mushroom over and look at the bottom of the cap near the stem. It should be closed. This is the mushroom you want. If the gills are exposed when the mushroom is still whole, skip it. This is not true with all mushrooms, but it is with cremini and porcini varieties.
How do you properly clean mushrooms?
Be sure to clean each mushroom removing any dirt or hard woody stems. Don’t soak the mushrooms in water as they will absorb the liquid and become mushy. You want the mushrooms to absorb the sauce in your dish, not tap water.
More often than not, I wash each mushroom with a wet paper towel, knocking off the dirt and wiping it clean. A bit tedious, but worth the effort. Clean each mushroom and drain them well, stem side down. That’s it. For this Chicken Marsala recipe, I removed the tough stems, sliced the small mushrooms in half and the larger ones into fourths.
Flatten your chicken breasts to ensure quick and thorough cooking or use cutlets.
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Tender chicken breasts seasoned and sautéed, then simmered in a Marsala wine sauce with shallots, prosciutto, and plenty of earthy mushrooms.
- 6 boneless, skinless chicken breasts or cutlets
- ⅔ cup all-purpose flour
- ⅓ cup cornstarch
- ½ teaspoon fresh ground black pepper
- ½ teaspoon salt
- ¼ cup olive oil, divided
- 4 ounces prosciutto, thinly sliced and chopped
- 16 ounces cremini mushrooms, cleaned, stems removed, halved or quartered
- 1 cup sweet or dry Marsala wine *
- 1 cup chicken broth
- 4 large shallots (about 1/2 cup finely chopped)
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons unsalted butter
- ¼ cup chopped fresh parsley for garnish
Place the chicken breasts in a large ziplock bag and flatten to ½-inch even thickness.
Combine the flour, cornstarch, pepper and salt together in a shallow bowl, pie plate or platter. Set aside.
Heat a large non-stick skillet over medium-high heat. Add 3 tablespoons of the olive oil. Once shimmering, dredge the prepared chicken breasts in the flour mixture shaking off any excess. Sauté the chicken in (two or three) batches until golden brown on each side taking care not to crowd the pan. Remove the cooked chicken to a platter or sheet pan in a single layer. Keep warm.
Lower the heat under the skillet to medium and add the remaining 1 tablespoon of olive oil. Add the prosciutto and sauté for a minute or two to render some of the fat. Add the shallots and garlic and sauté for about 3 minutes or until the garlic is fragrant and the shallots are softening. Add the mushrooms and cook until their moisture releases, then evaporates. Season with fresh ground black pepper and add the thyme.
Add the wine to the pan with the mushrooms and deglaze (scrape up any crunchy bits off the bottom.) Bring to a boil and add the chicken broth. Bring the Marsala sauce to a low simmer and reduce the sauce slightly. Add the butter and stir until melted.
Return the chicken breasts to the skillet and simmer for a few minutes or until the chicken is heated and cooked through. Check seasoning and add salt and pepper if needed. Remove to a platter and garnish with parsley to serve.
Small brown or tan mushrooms can be substituted for the Cremini.
Recipe originally inspired by one on Food Network by Tyler Florence
* Dry Marsala wine is typically used in savory dishes, while sweet Marsala is used in desserts. However either will work in this recipe. The dry wine may have a little more complex flavor.
You’ll need a large skillet to make this dish. And I’ve had a lot of questions about this pretty platter over the years, so click on the photos for more information from my affiliate partner:
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I’ve had a long time love affair with chicken and mushrooms dishes. Our Skillet Chicken and Mushroom Wine Sauce is another favorite pan of delicious comfort food. And for the mushroom lovers among us, you’ll want to try our Vegetarian French Dip with Mushroom Jus, and this super popular Wild Rice & Mushroom Soup. We adore this Campanella with Mushroom Sauce for a simple meatless Monday meal, and this absolutely delicious Wild Rice and Mushroom Pilaf.
Finally, here are a few more delicious chicken and mushroom recipes from some of our favorite bloggers:
- Chicken with Creamy Mushroom Sauce ~ from Seasons & Suppers
- One Skillet Chicken With Garlicky Mushroom Cream Sauce ~ from Little Spice Jar
- Creamy Garlic Parmesan Mushroom Chicken & Bacon ~ from Cafe Delites
- One Pot Creamy Chicken Mushroom Florentine ~ from The Recipe Critic