Chicken and Mushroom Marsala

Chicken & Mushroom Marsala


  • 3 Chicken Breasts
  • 4 oz Button Mushrooms (Sliced)
  • 1 Shallot (Minced)
  • 1 C Marsala Wine
  • 4 tbsp Heavy Cream

Cooking Directions

  1. If chicken breasts are really thick, cut in half lengthwise.
  2. Brine breasts in 4 C water and 4 tbsp salt for an hour.
  3. Season breasts with salt and pepper.
  4. Pan fry breasts in 2 tbsp oil on medium-high for a few minutes and flip when half cooked.
  5. Remove breasts from pan.
  6. Brown mushrooms in pan until soft (a couple minutes).
  7. When the mushrooms are near done, add minced shallots.
  8. Add marsala and scrape the fond off the bottom of the pan.
  9. Reduce marsala a couple of minutes.
  10. Add heavy cream, stir well.
  11. Reduce mixture until it can coat the back of a spoon.
  12. Re-incorporate chicken breasts to coat.

Originally found at Cooking for Engineers.