Saucy Chicken Marsala Recipe

Name: Saucy Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried porcini mushrooms (about 1/2 ounce); 2 cups boiling water; 4 (6-ounce) skinless, boneless chicken breast halves; 3/4 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil, divided; 1/2 cup finely chopped onion; 5 garlic cloves, thinly sliced; 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces); 1 1/2 cups thinly sliced button mushrooms (about 4 ounces); 1 1/2 tablespoons chopped fresh oregano; 2 tablespoons all-purpose flour; 2/3 cup unsalted chicken stock; 1/2 cup dry Marsala wine; 1/4 cup small fresh basil leaves

Servings: persons

1/2 cup dried porcini mushrooms (about 1/2 ounce)
2 cups boiling water
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1/2 cup finely chopped onion
5 garlic cloves, thinly sliced
1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
1 1/2 tablespoons chopped fresh oregano
2 tablespoons all-purpose flour
2/3 cup unsalted chicken stock
1/2 cup dry Marsala wine
1/4 cup small fresh basil leaves

1
Place porcini mushrooms in a medium bowl; cover with 2 cups boiling water. Cover and let stand 30 minutes or until tender. Drain in a sieve over a bowl, reserving soaking liquid. Thinly slice mushrooms.
2
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle 1/4 teaspoon salt and black pepper over chicken. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until browned and done. Remove chicken from pan; cover and keep warm.
3
Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion and garlic; saute 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt; porcini, shiitake, and button mushrooms; and oregano. Saute 6 minutes or until mushrooms release moisture and darken. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in stock, wine, and porcini soaking liquid; cook 3 minutes or until thickened, stirring frequently. Add chicken; cook 2 minutes or until heated, turning chicken once. Sprinkle with basil.

1648

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dried porcini mushrooms (about 1/2 ounce), 2 cups boiling water, 4 (6-ounce) skinless, boneless chicken breast halves, 3/4 teaspoon kosher salt, divided, and more.

Yes, Saucy Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saucy Chicken Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions