Chicken Marsala from Closet Cooking

Chicken in a quick and tasty mushroom marsala sauce.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 1 tablespoon oil
  • 4 small chicken breasts, pounded thin and seasoned with salt and pepper
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 1 medium shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup marsala
  • 1 cup chicken broth
  • 1/2 lemon, juice
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped
  1. Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned, about 2-3 minutes per side and set aside.
  2. Add the butter and mushrooms and saute until browned on both sides, about 7-8 minutes.
  3. Add the shallot and saute for 1 minute.
  4. Add the garlic and saute for half a minute.
  5. Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
  6. Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.
  7. Mix in the parsley and remove from heat.