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Marsala Chicken with Sage and Cremini Mushrooms


Our lightened-up version of a chicken standby has all the intensity of the original. To preserve mushrooms' earthiness, wipe them clean with a damp paper towel instead of rinsing. To showcase their shape, slice through the stem.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2007


  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • 1 tablespoon olive oil
  • 10 ounces cremini mushrooms, trimmed and thinly sliced
  • 1 shallot, minced
  • 1 tablespoon finely chopped fresh sage, plus more for garnish
  • 1/2 cup sweet Marsala wine
  • 1/4 cup heavy cream
  • 1 tablespoon butter


  1. Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.

  2. In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).

  3. Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.

  4. Top chicken with mushroom sauce, and garnish with sage.

Cook's Notes

If you don't have fresh sage, substitute 1/2 teaspoon of dried rubbed sage instead.

Reviews Add a comment

  • MS10185301
    27 MAR, 2014
    Fabulous/easy! The ONLY change I made with ingredients was the sage - hate sage. Instead used a tsp of my favorite Herbes de Provence. Also, to Judy01, try and find an herb you like and/or cut the amount down to your liking. We're not big spice/herb fans either. Also, I put my oven proof platter in the oven on 200 & placed the chicken pieces on it as I finished sauteing them. When done with sauce, pulled platter out of oven & poured sauce over top. Done perfectly! Had roasted asparagus with.
  • Judy01
    19 MAR, 2014
    This isn't actually a review. Iewant to know is the chicken breast actually done or can I leave it in the sauce to heat and cook s little time longer. I hate herbs. How will it turn out without sage or anything else.
  • rwa115
    19 MAR, 2014
    Love chicken marsala and would love to try this recipe. I don't eat dairy, is there a non-dairy substitute you can suggest for the heavy cream? thank you!
  • y_eliz
    5 MAR, 2013
    This was so delicious! My BF and I loved the way it came out. I used boneless thighs and I didn't have sage so I used fresh thyme. I'm so glad I made enough for having left overs because we're already looking forward to dinner!
  • teachermum
    25 OCT, 2011
    So good and so easy! I didn't have sage and since my husband doesn't care for sage I did leave it out and it was perfect. I served it with roasted potatoes and steamed broccoli. My whole family agreed it should go into the regular rotation.
  • JenniferMacPhail
    22 DEC, 2010
    Tried this last night and it was amazing! My husband made it and we used the cooking wine marsala with no changes to the recipe and it was one of the best things we've had in a long time!
  • CinciBetsy
    19 OCT, 2010
    I haven't tried dry marsala, but I'd say stick to sweet You can definitely taste the sweetness of the sweet marsala and it really balances out the earthy mushroom flavor.
  • rikaalbers
    14 OCT, 2010
    This recipe WAS amazing my entire family loved it and I have a 2 year old. I used Marsala wine from my grocery $5.99. Very DELICIOUS like my 2 year says.
  • stephaniely61
    8 OCT, 2010
    Would dry marsala work instead of sweet?
  • VictoriaDawn
    6 OCT, 2010
    @Tatana - @abiebaby47- You can make this without cream. Cream thickens into a creamy sauce as it cooks, half-n-half does not give the same texture or thickness, but here's one option that tastes fantastic. When the mushrooms are softened, before adding the Marsala, whisk about 3 Tb of flour into the skillet. Cook approximately 2 minutes, then whisk in the Marsala. After the Marsala is incorporated, whisk in 1/2 c chicken stock, simmer until it begins to thicken, whisking occassionally.