Skip to Content

Chicken Marsala with Mushrooms and Garlic

Sharing is caring!

Chicken Marsala with Mushrooms and Garlic

Chicken Marsala with Mushrooms and Garlic

Jessica Braider
The Marsala wine and lemon combination gives this chicken dish a sweet and tangy flavor and fills the house with a wonderful scent.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 6 servings

Ingredients
  

  • 3 Tbsp. flour (use wheat/gluten-free, if needed)
  • 1/4 tsp. salt or to taste
  • 1/4 tsp. black pepper
  • 1 1/2 - 2 lbs. boneless, skinless chicken breasts cut into 1-inch pieces
  • 4 tsp. extra virgin olive oil
  • 1 Tbsp. butter or margarine
  • 8 oz. sliced cremini or white button mushrooms
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1/2 cup Marsala wine
  • 1/2 cup reduced-sodium chicken or vegetable broth (or use any variety)
  • 1/2 lemon juice only, about 2 Tbsp.
  • 1 Tbsp. fresh flat leaf parsley chopped (optional)

Instructions
 

  • In a medium bowl, combine the flour, salt, and pepper. Add the chicken and toss it gently to coat it thoroughly.
  • Heat a large heavy skillet over medium heat. Add 1 Tbsp. oil and the butter and let the butter melt.
  • Add the chicken and cook it on each side until it is browned and cooked partially through, 6 – 8 minutes total. Transfer the chicken to a clean plate and set it aside.
  • Add the remaining oil to the same pan without cleaning it. Sauté the mushrooms and garlic for 1 minute, and then add the wine, broth, and lemon juice. Bring the liquid to a low boil, scraping any bits of chicken from the bottom of the pan.
  • Simmer the mixture for about 10 minutes until the mushrooms are tender and the liquid is reduced and slightly thickened.
  • Add the chicken back into the pan, spooning the sauce over it, and cook it for 3 – 5 more minutes until the chicken is just cooked through. Season it with additional salt, if desired, and sprinkle the chicken with parsley before serving it (optional).

Slow Cooker Directions:

  • Dredge and brown the chicken first if you wish by following directions above; however, you can skip the flour coating if you'd like. Place the chicken, mushrooms, garlic, wine, broth, lemon juice, and parsley (optional) in the slow cooker and give a quick stir to combine. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Serve as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Combine the flour, salt, and pepper, cut the chicken and refrigerate, slice the mushrooms if necessary, peel the garlic, juice the lemon, chop the parsley if using.
Scramble Flavor Booster: Season the chicken with a lot of freshly ground black pepper before serving it.
Tip: Because we don’t use Marsala wine too often in recipes, but it’s delicious when we do, you might want to borrow ½ cup from a neighbor (or share the rest of your bottle and the recipe with a friend or neighbor so they can learn about The Scramble, too!) or see if your supermarket sells very small bottles. An opened bottle stored in a cool, dark area such as your pantry can last up to a year.
Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 7g, 11%; Saturated Fat: 2g, 10%; Cholesterol: 70mg, 23%; Sodium: 300mg, 13%; Total Carbohydrate: 5g, 2%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 28g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Low Carb, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
Tried this recipe?Let us know how it was!
Recipe Rating




0
    0
    Your Cart
    Your cart is emptyReturn to Shop