Chicken Marsala with Mushrooms | CookOS

Chicken Marsala with Mushrooms / <i>Chicken Marsala ai Funghi</i>

Name: Chicken Marsala with Mushrooms
Yield: 4 servings
Ingredients: 6 tablespoons Filippo Berio olive oil; 1/2 pound sliced button mushrooms; Salt to taste; Grinding black pepper; 3 boneless chicken breasts (about 1 1/2 pounds total) sliced 1/8 inch thick; 1/2 cup flour, in a paper bag; 4 tablespoons butter; 2/3 cup dry Marsala wine; 2 Juice oflemons; 1/4 cup minced parsley; Ingredients

Chicken Marsala is a quick Italian-American classic featuring thin-pounded chicken breasts seared until golden, then finished in a silky Marsala wine and butter sauce with sautéed mushrooms. The key is slicing the breasts thin and cooking them fast over high heat.

Chicken Marsala with Mushrooms / <i>Chicken Marsala ai Funghi</i>

Total

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Ciaoitalia · by Ciao Italia

Ingredients

6 tablespoons Filippo Berio olive oil
1/2 pound sliced button mushrooms
Salt to taste

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Grinding black pepper

3 boneless chicken breasts (about 1 1/2 pounds total) sliced 1/8 inch thick

1/2 cup flour, in a paper bag

4 tablespoons butter

2/3 cup dry Marsala wine

2 Juice oflemons

1/4 cup minced parsley

Ingredients

11 Ingredients

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Instructions

1
Heat 4 tablespoons of the oil in a large 12 to 14 inch sauté pan. Add the mushrooms and cook until they give off their liquid and the pan is dry. Salt and pepper them to taste and transfer to a bowl.
2
On a plastic cutting board remove any visible fat from the chicken breasts and use a meat pounder to thin them to even thickness of 1/8 inch or ask your butcher to do this for you.
3
Place 1/2 cup of flour in a large paper bag, add salt and pepper to taste.
4
Dredge each cutlet in the flour mixture, coating them well and shaking off the excess. Place them on a baking sheet.
5
Heat the remaining 2 tablespoons olive oil and the butter in the same sauté pan used to cook the mushrooms. Over medium high heat, brown the cutlets in batches on both sides.
6
Transfer them as they brown to a dish.
7
If the pan seems dry add a little more butter. Raise the heat to high and pour in the Marsala wine. Stir, scrapping up any bits in the pan and reduce the wine to 1/2 its volume. Stir in the lemon juice. Return the chicken and any collected juices to the pan along with the mushrooms.
8
Heat until hot, add the parsley and serve immediately.

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Tips & Notes

Pro tips

Slice chicken while partially frozen for even 1/8-inch thickness; thinner slices cook faster and stay more tender.
Use high heat and don't move the chicken once it hits the pan — let it sear 1-2 minutes per side for a golden crust before the wine is added.
Whisk the lemon juice in at the very end off heat to preserve brightness and prevent the sauce from becoming too acidic.
Cook mushrooms separately until golden before adding to the sauce; this prevents them from steaming and releases their flavor.

Substitutions

Dry sherry or dry vermouth → Marsala wine (slightly less sweet but similar structure)
Cremini or portobello mushrooms → Button mushrooms (deeper, earthier flavor)
Vegetable or chicken broth → Water if needed to loosen sauce (less flavor, but works in a pinch)

Storage & make-ahead

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over medium-low heat, adding a splash of water or wine to restore sauce consistency.

Common Questions

How thin should I slice the chicken breasts?

Slice them 1/8 inch thick — this ensures they cook through in 1-2 minutes without drying out. Slicing while partially frozen makes this easier.

Can I use a different wine instead of Marsala?

Yes. Dry sherry, dry vermouth, or dry white wine works as a substitute, though Marsala's slight sweetness is part of the classic flavor.

What does the flour do?

It creates a light golden crust on the chicken and helps thicken the sauce. Use a paper bag to coat the chicken evenly with minimal mess.

Can I make this ahead?

Sear the chicken and set aside, then make the mushroom and wine sauce separately. Reheat gently together just before serving to prevent overcooking the meat.