If desired you can add some thyme to the mushrooms when cooking to give a more earthy flavor.
Chicken Marsala with Mushrooms
Servings
Ingredients
- 3 chicken breast halves boneless and skinless
- 2 1/2 tablespoon oilve oil
- 1 onion sliced thin
- 3/4 pound mushrooms sliced thin
- 1/2 cup Marsala wine or dry white wine
- 1 cup chicken broth
- 2 tablespoon parsley chopped
Instructions
- Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate.
- Add the onions and mushrooms to the pan, until all the liquid has evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
- Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and adjust seasoning to taste. Spoon mushroom sauce around chicken and sprinkle with parsley.
What sides go well with this dish?
Either mashed potatoes or spaghetti would be good and garlicky green beans or sauteed spinach.
I have a simpler method for chicken marsala. I saute onions/mushrooms/garlic in a pot, then pour in some marsala wine (I don’t measure — depends on how much chicken there is) & add some thyme. Then I put in the chicken & let it simmer briefly. Then I cover it & put it in the oven to bake.
Sounds nice and easy, thanks for sharing.
For how long and how many degrees?
I am sorry it didn’t work out for you and I agree, I usually make a dish like this and I first coat the chicken in flour and some spices.
Very disappointed with the recipe. Not good at all. Probably should have dragged it with flour and then sautéed it
Made this last night for Shavuos, with some editing. first Iused chicken capons with the skin on. Since I had 6 large capons, adn I didn’t have q pan to accommadate them all, I used two hotel sized aluminumb pans, one in the other, over two burners to give me a large pan. I oiled the hotel pan and heated the pan. I put he mushrooms into this pan and sauteed them. Meanwhile I deglazed the frying pans with the mrarsala, but only cooked it enough to evaporate the alchhol. Teh poured the marsala into the mushrooms. Then I poured the broth into the frying pans, and further deglazed what ever was left and poured that into the mushrooms, then pu the chiken in the pan and finished it off. .
to keep warm on Friday night, you may want ot ccok the chicken until just done, and add some liquid to the sauce. If you putthe completed dish into a sauce pan, ontotp of an upside down aluminum pan onthe blech, the chicken will slightly finsih, yet stay warm until the seuda. For Shabbos afternoon, I would bring the chicken up to room temperature, but keep the slightly siluted sauce in a pot onthe blech for merev Shabbois, and then serve the hot sauce over the room temperature chicken. This is what we do for Turkey.
Sorry to report ours was not very good. Used top of the line marsala..no marsala taste at all…perhaps a full cup would be better and perhaps before the broth..have used other italian cookbook recipies for this item and they proved much better….suggestions ?
Great idea!
Can you serve it cold on shabbat afternoon?
If you want to serve it warm on Fri. night will it keep well in the oven on low for an hour till the men (and women)get home from shul, or will it dry out?
When you give shabbat recipes, could you please indicate how to keep it warm for an hour (plus) or if it could (should) be served cold for lunch.
Thank you very much. I really enjoy your site.
Fran
I’ve always made this for shabbat when there is company…it’s lovely and lucious!