Chicken Marsala

Name: Chicken Marsala with Porcini Mushrooms
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ½ oz dried porcini mushrooms; 5 oz cremini mushrooms, sliced; 1 small shallot, finely chopped; 1 tsp olive oil; 14 oz boneless, skinless chicken breast, seasoned with salt and pepper; ½ cup marsala wine; ½ cup chicken broth; 1 tbsp unsalted butter; 1½ tbsp cornstarch; 1 tbsp minced fresh parsley

This chicken marsala separates mushrooms and chicken during cooking to preserve texture and flavor, then combines them in a velvety marsala-wine sauce thickened with cornstarch.

🌍Italian 🏷️Chicken 🏷️Marsala 🏷️Slow cook 🏷️Suvie 🏷️Mushrooms

Total

1h 30m

Servings

2

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ oz dried porcini mushrooms
5 oz cremini mushrooms, sliced
1 small shallot, finely chopped
1 tsp olive oil
14 oz boneless, skinless chicken breast, seasoned with salt and pepper
½ cup marsala wine
½ cup chicken broth
1 tbsp unsalted butter
1½ tbsp cornstarch
1 tbsp minced fresh parsley

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Instructions

1
Place dried porcinis in a 2-cup measuring cup. Pour ¾ cup boiling water over the mushrooms and let soak while preparing the other ingredients.
2
Stir together cremini mushrooms, shallot, and olive oil in a Suvie pan. Insert into your Suvie and broil for 10 minutes, stirring occasionally.
3
Place chicken breasts, marsala wine, and chicken broth in a separate Suvie pan.
4
Transfer porcinis to a cutting board and pour the soaking liquid over the chicken. Roughly chop porcinis and add to the pan with cremini mushrooms. Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 60 minutes.
5
After the cook, remove chicken from pan and set aside. Whisk cornstarch into the chicken broth mixture. Broil both pans for 10 minutes, stirring occasionally, until thickened. (Alternatively, transfer sauce to a small skillet and bring to a boil over high heat, stirring constantly. Cook until thickened, about 4 minutes.) Whisk butter into sauce and season to taste with salt and pepper.
6
Divide chicken between plates, top with mushrooms, and pour over sauce. Garnish with parsley and serve.

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Tips & Notes

Pro tips

Rehydrate dried porcini in warm water for 10 minutes, then strain through cheesecloth; reserve the soaking liquid—it's pure umami and becomes part of the poaching liquid.
Slice cremini mushrooms just before cooking to prevent oxidation and moisture loss; cook low and slow (medium-low heat) to gently release their liquid.
Whisk cornstarch with 1 tbsp cold water into a slurry before adding to the sauce to prevent lumps and achieve a silky consistency.
Don't skip seasoning the raw chicken breast with salt and pepper before poaching; it seasons the meat and flavors the cooking liquid.

Substitutions

Marsala wine → dry sherry or vermouth (same volume; marsala is sweeter, so reduce by 1 tbsp if using dry alternatives)
Cremini mushrooms → button mushrooms or baby bella mushrooms (same volume; texture and earthiness will be milder)
Cornstarch → all-purpose flour at 1½ tbsp (slightly less silky finish; whisk into melted butter first)
Fresh parsley → fresh tarragon or chives (1 tbsp total; omit if unavailable—sauce is complete without garnish)

Storage & make-ahead

Store cooled chicken, mushrooms, and sauce separately in airtight containers for up to 2 days; reheat gently over low heat and combine just before serving to preserve texture.

Common Questions

Can I use fresh porcini mushrooms instead of dried?

Yes, use about 2 oz fresh porcini. You'll lose the concentrated umami from dried, so increase the marsala to ⅔ cup for deeper flavor.

What's the best way to pound chicken breast evenly?

Place between plastic wrap and use a meat mallet or rolling pin to gently pound to ½-inch thickness, working from center outward to avoid tears.

How do I know when the chicken is fully poached?

Internal temperature should reach 165°F (74°C) at the thickest part. The meat will be opaque throughout and firm but still moist.

Can I make this ahead?

Poach and cool the chicken separately, store mushrooms and sauce in separate containers for up to 2 days, then reheat gently and combine before serving.

Why cook mushrooms separately?

Separate cooking prevents mushrooms from absorbing the liquid and becoming waterlogged, keeping them tender and flavorful while maintaining a silky sauce consistency.