Print Options

Back to Marsala Chicken & Mushrooms >

Include these items:

Select reviews >

Taste of Home Logo

Marsala Chicken & Mushrooms

 Marsala Chicken & Mushrooms
Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.—Nickie Frye, Evansville, Indiana
4 ServingsPrep: 20 min. Cook: 30 min.


  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 3 medium carrots, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup reduced-sodium chicken broth
  • 1 cup marsala wine
  • 1 cup heavy whipping cream


  • Sprinkle chicken with salt and pepper. In a large skillet, cook
  • chicken in 2 tablespoons butter and 2 tablespoons oil over medium
  • heat for 6-8 minutes or until no longer pink. Remove and keep warm.
  • In the same skillet, saute the mushrooms, carrots and onion in
  • remaining butter and oil until tender. Add garlic; cook 1 minute
  • longer.
  • Add broth and wine, stirring to loosen browned bits from pan. Bring
  • to a boil; cook until liquid is reduced by half. Stir in cream.
  • Return to a boil; cook until liquid is reduced by half. Return

2 of 2

Marsala Chicken & Mushrooms (continued)

Directions (continued)

  • chicken to pan; heat through. Yield: 4 servings.
Nutritional Facts: 1 cup equals 632 calories, 44 g fat (21 g saturated fat), 167 mg cholesterol, 468 mg sodium, 19 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.