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13Ingredients
55Minutes
370Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 boneless skinless chicken breasts (large, about 2 1/2 pounds, split into 6 cutlets)
- wondra flour (or all-purpose flour, for dusting)
- 2 Tbsp. canola oil
- 2 Tbsp. unsalted butter
- ground black pepper
- kosher salt
- 1 lb. baby bella mushrooms (cleaned and sliced)
- 3 Tbsp. unsalted butter (divided)
- 1 cup marsala wine
- 1 cup beef stock (warm, preferably homemade or low-sodium)
- 1 Tbsp. tapioca flour (optional for a thicker sauce, see Recipe Notes, below)
- ground black pepper
- kosher salt
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Directions
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol105mg35% |
Sodium560mg23% |
Potassium1010mg29% |
Protein29g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber<1g4% |
Sugars3g |
Vitamin A8% |
Vitamin C2% |
Calcium4% |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(18)
Brittany 2 years ago
Great basic Marsala recipe! Have made it following recipe and was really good. Added 1/2 yellow onion this time and liked the addition!
Luke Stacy 3 years ago
Wonderful base recipe. I’ve had chicken Marsala a couple times in restaurants, some of which have been amazing- others not so good. BUT this recipe is right.
I think this recipe gets at the heart of what chicken Marsala is and leaves room for interpretation.
Doing the chicken with a flour mixture (add sugar, seasoning etc) in the pan before hands creates a great opportunity to develop flavor. Some of the flour works into the sauce to create rue, and there is find available to create depth in the sauce. For my recipe I added a little bit of Cabernet red, and garlic.
Straight forward. A great recipe.
D'Juana Kellam 4 years ago
I've done this recipe several times and it's always hit! I would suggest placing the chicken back in the pan for a few minutes at the end maybe 5mins or so to get some of the mushroom and wine flavoring.
Kelli 5 years ago
I doubled the Marsala and beef broth, I also added a cup of chicken broth. I used chicken breast filets also. I turned out wonderful!
Jennifer Murphy 5 years ago
My husband loves Chicken Marsala so I decided to make for his birthday!!! He loved it great recipe served it with risotto!!!
Josh 6 years ago
Chicken was very tender. I substituted chicken broth for beef broth because that was what i had. It loses a bit in color and beefy flavor. I used corn starch instead of tapioca. Just a teaspoon because I would rather the sauce be too thin than be pasty. I wish i had made couscous as a side.
Donna S. 6 years ago
I wasn't a fan. Somewhat bland sauce. I much prefer the recipes with heavy cream to add flavor.
Anne Peacock 6 years ago
I have been craving Chicken Marsala and the restaurant that I think has the best, is an hour away. With my husbands & I work schedules, it makes it hard to get to that restaurant so I decided to make it at home! Delish!
Jodi G. 6 years ago
Very good. I sliced the chicken after it was cooked and put it in the mushroom sauce. It soaked up the juice which gave a lot of flavor. Served it with green beans.
Marci 7 years ago
I was scared that the beef broth in a chicken dish would taste wrong, but with the wine added in, it was tasty!!
Karen Albright 7 years ago
It turned out perfect! My husband loved it! It was really easy! I'll make it again.
Julia Duffy 7 years ago
Absolutely fabulous. I have my own Chicken Marsala recipe that I have used for many years. I was bored and looking through recipe sites and came upon this one. It is not too different from how I usually prepare, but the addition of beef broth made that little difference that makes this recipe special. Dinner tonight? Chicken Marsala
Jacqueline Melendez 8 years ago
Delicious. This is my go to recipe for chicken Marsala. My family loves it. I've shared this recipe with friends.
Sarah H. 8 years ago
I have a few gluten free family members so I omitted the Wondra Flour. I seared the cutlets and put them in the sauce. I also added more slurry(cornstarch and water) because I doubled the recipe.