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Creamy Mushroom Chicken Marsala

  • Author: Meagan


A really lovely version of a really lovely traditional dish – and way quicker than you’d think!  Adapted from Half Baked Harvest, I know I’m repeating myself…but if you have the meat prepped ahead (I sliced up the breasts, pounded them between layers of plastic wrap and put them in the freezer that way, labelled for this dish), then this has the makings of a marvelous weeknight meal!  Enjoy!



2 to 4 chicken breasts, cut into similar-sized pieces and lightly pounded to an even thickness

~1/3 c. flour AND 1 t. garlic powder

kosher salt AND freshly ground pepper

olive oil AND butter for cooking

~4 c. chopped mushrooms – I used a 680 g package of cremini mushrooms

1 small onion, diced (or 2 shallots) AND 3 cloves of garlic, minced

2 T. fresh thyme leaves (or 2 t. dried) AND a good pinch of red pepper flakes

3 T. balsamic vinegar

1 c. good chicken broth AND 3/4 c. marsala wine

~1 c. heavy cream to finish


Place the flour and garlic powder in a shallow bowl (or Ziploc) and dunk (or shake) each piece of chicken in the mix.  Heat up a bit of olive oil and butter in a large skillet over medium-high heat and brown the chicken in batches, generously sprinkling with salt and pepper as each piece cooks.  Each batch should take at least 5 minutes as you want the chicken mostly cooked through.  Remove the browned chicken to a plate and set aside.

Using the same, unwashed skillet, add a bit more oil and all of the mushrooms.  Sauté for several minutes, undisturbed to try and get a good bit of browning happening, then add in another blob of butter, the onion, garlic, thyme and red pepper flakes.  Cook for a few minutes and then drizzle in the balsamic vinegar, making sure to scrape up any bits stuck to the skillet.  Continue to cook for a few more minutes until the mushrooms have caramelized.  Spoon half the mushrooms out onto a plate and set aside.

Pour in the broth and wine, simmer for about 10 minutes until this new mix has reduced slightly, add in all of the chicken pieces and allow them to simmer for 5 to 10 minutes, then stir in the cream and leave on the heat until all is warmed through.

Serve over mashed potatoes, rice, noodles or roasted vegetables and then top with the reserved mushrooms.  Wonderfully good!



From Meagan's Kitchen

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