This Easy Chicken Marsala with Mushrooms will knock your socks off! A company-worthy main dish ready in 30 minutes.
I’ve been eating a version of this Easy Chicken Marsala with Mushrooms my whole life. Except, I only knew it as Mom’s “chicken with wine and lemon.”
As kids, my brother and I would stand on one side of our kitchen peninsula (the counter came up to my neck) and watch Mom pound chicken breast cutlets, flour them and sauté them in her electric skillet. We’d anxiously await the moment when any stray bites of hot, tender chicken would be available for the taking, before she added the lemon and wine.
It was one of life’s simple pleasures.
So, when I told Mom I wanted to publish a Chicken Marsala recipe and asked if she knew how to make it, she chuckled.
“What do you think the chicken with the wine is?” she laughed. “You can add mushrooms, if you want.”
Oh. This is what happens when your Mom’s from Italy. You grow up eating restaurant-quality meals like it’s no big deal.
Mom always uses a sweet cooking wine instead of Marsala, and I’ve substituted whatever I had on hand a couple times. But I used the real thing for these photos.
Marsala is brownish-red and tastes similar to Port, according to my wine-making hubby. It’s often served with dessert. I went ahead and poured some Marsala in the glasses you see in the photos, so you can get a sense of what it looks like.
This dish is easy to make, especially if you buy thin, boneless, skinless chicken breasts and already-sliced mushrooms. (Just make sure you choose mushrooms without too much dirt.) Dinner will be ready in 30 minutes and requires only one pan.
Like Mom, I don’t use any shallots or garlic in my Chicken Marsala. The wine, lemon, butter and oil provide plenty of delicious flavor. And, unlike American versions of this dish, there’s no broth in this recipe.
This is company-worthy stuff, folks. You’ll be amazed.
P.S. If you like this recipe, don't miss my Pork Scallopini with Mushrooms and Apple Juice
Easy Chicken Marsala Recipe
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ⅓ pounds boneless, skinless chicken breasts (thin)
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- ¼ cup Marsala wine
- juice of ¼ lemon
- 16 ounces sliced white mushrooms (Buy the cleanest ones.)
- 2 tablespoons salted butter
- ⅛ teaspoon salt (plus extra to taste)
- ⅛ teaspoon black pepper (heaping)
- Clean the 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 the flour with ¼ teaspoon salt and ⅛ teaspoon pepper.
- Line a large cutting board with plastic wrap. Place the 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 the flour mixture. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork. Transfer the 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 the 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 the 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 the sliced mushrooms and spread them out in the pan. Sprinkle on ⅛ teaspoon of salt and a heaping ⅛ 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. Store leftovers covered in the refrigerator for up to four days.
(Recipe Source: Cooking with Mamma C. Based on my Mom’s version, but she never measures anything. Easy Chicken Marsala originally published on Food Fanatic.)