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Chicken Marsala with Mushrooms


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Chicken Marsala with Mushrooms


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Chicken Marsala with Mushrooms

If desired you can add some thyme to the mushrooms when cooking to give a more earthy flavor.


  • Ready Time : 0 min



  • 3 chicken breast halves, boneless and skinless
  • 2 1/2 tablespoons oilve oil
  • 1 onion, sliced thin
  • 3/4 pound mushrooms, sliced thin
  • 1/2 cup Marsala wine (or dry white wine)
  • 1 cup chicken broth
  • 2 tablespoons parsley, chopped


Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate.

Add the onions and mushrooms to the pan, until all the liquid has evaporated.  Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and adjust seasoning to taste.  Spoon mushroom sauce around chicken and sprinkle with parsley.

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5 Responses to Chicken Marsala with Mushrooms

  1. I’ve always made this for shabbat when there is company…it’s lovely and lucious!

  2. avatar says: franwoolf

    Can you serve it cold on shabbat afternoon?
    If you want to serve it warm on Fri. night will it keep well in the oven on low for an hour till the men (and women)get home from shul, or will it dry out?
    When you give shabbat recipes, could you please indicate how to keep it warm for an hour (plus) or if it could (should) be served cold for lunch.
    Thank you very much. I really enjoy your site.

  3. Great idea!

  4. avatar says: dovidal

    Sorry to report ours was not very good. Used top of the line marsala..no marsala taste at all…perhaps a full cup would be better and perhaps before the broth..have used other italian cookbook recipies for this item and they proved much better….suggestions ?

  5. Made this last night for Shavuos, with some editing. first Iused chicken capons with the skin on. Since I had 6 large capons, adn I didn’t have q pan to accommadate them all, I used two hotel sized aluminumb pans, one in the other, over two burners to give me a large pan. I oiled the hotel pan and heated the pan. I put he mushrooms into this pan and sauteed them. Meanwhile I deglazed the frying pans with the mrarsala, but only cooked it enough to evaporate the alchhol. Teh poured the marsala into the mushrooms. Then I poured the broth into the frying pans, and further deglazed what ever was left and poured that into the mushrooms, then pu the chiken in the pan and finished it off. .

    to keep warm on Friday night, you may want ot ccok the chicken until just done, and add some liquid to the sauce. If you putthe completed dish into a sauce pan, ontotp of an upside down aluminum pan onthe blech, the chicken will slightly finsih, yet stay warm until the seuda. For Shabbos afternoon, I would bring the chicken up to room temperature, but keep the slightly siluted sauce in a pot onthe blech for merev Shabbois, and then serve the hot sauce over the room temperature chicken. This is what we do for Turkey.

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