Chicken Marsala with Mushrooms
Why this recipe works
- Deep pan-sauce flavour: Browning the chicken and mushrooms first leaves savoury fond in the pan, which dissolves into the Marsala and stock as the sauce reduces.
- Silky sauce without cream: Whisking in butter over low heat gives the reduced sauce a smooth, glossy finish.
- Rich but balanced: A little lemon at the end lifts the wine, butter and mushrooms so the sauce tastes full rather than heavy.
Get the most out of this recipe
Ingredient notes
- Choose a proper Marsala: Use Marsala wine rather than a generic sweet wine; it gives the sauce its characteristic nutty, savoury depth.
- Mushroom choice matters: Cremini mushrooms bring a deeper flavour than button mushrooms, though both work well if cooked until their moisture evaporates.
Texture tips
- Keep the butter gentle: Lower the heat before whisking in the butter so it emulsifies into the sauce instead of turning greasy.
- Reduce before finishing: Let the Marsala and stock reduce until glossy before adding the final butter; the sauce should lightly coat the back of a spoon.
Common mistakes
- Avoid crowding the mushrooms: If the pan is too full, the mushrooms steam rather than brown, leaving the sauce less concentrated.
- Do not simmer the chicken too long: Return the cutlets only briefly at the end so they warm through without becoming dry.
Make-ahead tips
- Reheat gently: Warm leftovers in a frying pan over low heat with a splash of chicken stock, avoiding a hard boil to keep the sauce smooth.
- Prep before cooking: Slice the chicken and mushrooms before you start; once the pan is hot, the recipe moves quickly.
Equipment you'll need
Ingredients
Instructions
- Slice the chicken breasts horizontally to make thinner cutlets. Season all over with the salt and pepper, then dust lightly with the flour, shaking off any excess.
- Heat the olive oil with 15 g of the butter in a large frying pan over a medium-high heat. Pan-fry the chicken for 3 to 4 minutes per side until golden and just cooked through, then transfer to a plate.
- Add the mushrooms to the pan and cook over a medium-high heat for 6 to 8 minutes until browned and their liquid has evaporated. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the Marsala wine and simmer for 2 to 3 minutes, scraping up any browned bits from the pan. Add the chicken stock and simmer for 6 to 8 minutes until reduced and glossy.
- Reduce the heat to low and whisk in the remaining butter a little at a time until the sauce looks silky. Squeeze in a little lemon juice to brighten, then return the chicken (and any resting juices) to the pan for 1 to 2 minutes to warm through.
- Finely chop the parsley and stir most of it into the sauce. Serve the chicken with the mushrooms and plenty of sauce spooned over, finishing with the remaining parsley and extra lemon juice to taste.
Recipe notes
Tips
- For the glossiest sauce, keep the heat low when whisking in the butter so it emulsifies rather than splitting.
- If the sauce reduces too far, loosen it with a splash of chicken stock and warm gently until it coats the back of a spoon.
- If serving vulnerable groups, ensure the chicken is cooked until piping hot throughout with no pink in the thickest part.
Substitutions
- Replace Cremini mushrooms with button mushrooms for a milder flavour.
- Replace Fresh parsley with fresh thyme for a more aromatic finish.
- Replace Lemon with a small splash of Marsala wine stirred in at the end for extra depth.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over a low heat with a splash of chicken stock until piping hot; avoid boiling to keep the sauce smooth.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (30min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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