Chicken Marsala

Chicken Marsala


  • 3 Tbsp flour
  • 3 Tbsp chopped parsley
  • 1 tsp MagMushrooms Umami Seasoning
  • 8 small chicken breast cutlets (1 lb.)
  • 1 Tbsp olive oil
  • 2-3 Tbsp Butter
  • 1 shallot, finely chopped
  • 2 cloves garlic minced
  • 8 oz sliced Shiitake Mushrooms
  • ½ cup Marsala Cooking Wine
  • 1 cup chicken broth
  • ⅔ cup heavy cream


Step 1

Place the flour and umami seasoning in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

Step 2

Heat oil in a large non-stick pan on medium high. Cook chicken in batches, 2 minutes on each side or until golden brown. Remove from pan.

Step 3

Add butter, shallots, garlic and Shiitake Mushrooms in same pan. Cook 8-10 minutes on medium high stirring frequently until liquid is mostly evaporated. Add wine, broth, and heavy cream. Bring to boil, scraping up any brown bits from bottom of pan. Cook 5-7 minutes or until liquid is slightly reduced.

Step 4

Return chicken and any juices to pan. Coat with sauce, cook 2-3 minutes or until heated through and the sauce thickens a bit more. Top with parsley.

The recipe makes a lovely sauce that is delicious over pasta, rice, or mashed potatoes.


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.