Marsala Chicken with Sage and Cremini Mushrooms

178 Ratings
  • 5 30
  • 4 34
  • 3 68
  • 2 39
  • 1 7

Our lightened-up version of a Chicken Marsala—a delicious 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.

Everyday Food, September 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Servings:
4
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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).

  • 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.

  • 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.

Advertisement

Reviews (24)

178 Ratings
  • 5 30
  • 4 34
  • 3 68
  • 2 39
  • 1 7
Martha Stewart Member
03/27/2014
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.
Martha Stewart Member
03/19/2014
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.
Martha Stewart Member
03/19/2014
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!
Advertisement
Martha Stewart Member
03/05/2013
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!
Martha Stewart Member
10/25/2011
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.
Martha Stewart Member
12/22/2010
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!
Advertisement
Martha Stewart Member
10/19/2010
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.
Martha Stewart Member
10/14/2010
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.
Martha Stewart Member
10/08/2010
Would dry marsala work instead of sweet?
Martha Stewart Member
10/06/2010
@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.
Martha Stewart Member
10/06/2010
@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.
Martha Stewart Member
10/05/2010
Delicious meal that is in my family dinner rotation. I use thin chicken breasts so the chicken doesn't stick to the bottom of the pan. Definitely use fresh sage and marsala as they arekey ingredients to get the great flavors that this dish creates. Otherwise, it would be a pretty boring dish. I have substituted mushrooms if cremini weren't available and it was still great.
Martha Stewart Member
10/02/2010
abiebaby47, 1. Go to this link for substitution advice, www.ochef.com/420.htm. 2. You can use sherry but it will not be at all the same. Marsala has a very unique flavor. 3. My family prefers dark meat's richness. 4. Half and half works great and less fattening.
Martha Stewart Member
10/01/2010
Sounds great! Can anyone please tell me: 1. How much dried sage leaves (or dried powdered sage) to substitute if I do not have fresh sage? 2. Would sherry work as substitute for Marsala? 3. Has anyone tried this with dark meat chicken? - e.g., boneless skinless chicken thighs 4. Anyone besides ehguy11 try half and half, how well did it work? Thanks!
Martha Stewart Member
09/30/2010
Tatana, how about an unflavored, non-dairy coffee creamer in place of the cream?
Martha Stewart Member
09/30/2010
How can I substitute the cream? My hubby is lactose intolerance...and the recipe looks delicious!!!
Martha Stewart Member
01/21/2009
Add garlic 3-4 cloves Add back to sauce
Martha Stewart Member
10/16/2008
I love this recipe, as well. The only thing I do differently is I add the chicken back into the pan of sauce and let it simmer for a few. That way the chicken gets coated and every bite is delicious!
Martha Stewart Member
05/19/2008
My whole family went crazy for this! They want to know when we can have this again! Thanks Martha as always.
Martha Stewart Member
02/08/2008
My family enjoyed this recipe. I used tenders instead of breasts, added a couple cloves of minced garlic with the shallots, and increased the sage. It turned out wonderful! Took 30-40 min (with interruptions) tops.
Martha Stewart Member
02/03/2008
First, I love MS Everyday Food. It's a great magazine! I've made this recipe a few timea and tend to tweak it a bit because of what I have on hand. This time I used Chicken Tenders, Baby Bella mushrooms, and Half
Martha Stewart Member
12/04/2007
I did this recipe a little different. Instead of coating the chicken with flour and frying it in oil, I baked it in the oven with a little bit of that marsala wine, sage, and olive oil. Because I didn't have oil in a pan to make the sauce, I just heated some olive oil, added 2 tablespoons of flour, and then made the sauce as mentioned above. It was so tasty! Roasted sweet potatoes nice addition!
Martha Stewart Member
11/26/2007
i loved this recipe; cooking time probably depends on the thickness of the piece
Martha Stewart Member
11/09/2007
The sauce turned out very well but the chicken a little overdone ... 8-10 mins per side was too much. I should have checked it more often. Otherwise a great meal, and the whole family liked this.
Load More Reviews
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 02/04/2023