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Marsala chicken with mushrooms and peas in pan
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🍗 Easy Chicken Marsala with Mushrooms

Want to feel fancy on a weeknight? Check out our delicious Easy Chicken Marsala with Mushrooms. This dish is packed with flavor, so simple, and your kids will dig it!
Course Main Course
Cuisine Italian
Prep Time 8 minutes
Cook Time 20 minutes
0 minutes
Total Time 28 minutes
Servings 6
Calories 297.86kcal

Equipment

  • Meat Mallet
  • 2 medium-sized pans

Ingredients

  • 2 pounds chicken tenderloins ideal
  • salt & pepper (to taste)
  • 1 Tablespoon cooking oil
  • 1-2 Tablespoon unsalted butter
  • ½ shallot, chopped
  • 2 cloves garlic, minced
  • 8 ounce mushrooms, sliced
  • 1 - 2 Tablespoon flour
  • ¾ cup Marsala wine (or grape juice)
  • ¾ cup chicken stock/broth
  • ½ cup frozen peas
  • ¼ cup milk or cream
  • parmesan cheese, shredded (optional)

Instructions

  • Spread chicken on a cutting board or baking sheet, cover with plastic wrap, and pound with a Meat Mallet until chicken breasts are thin, even pieces. Sprinkle both sides with salt & pepper.
  • On medium heat, cook chicken in 1 T of cooking oil in a medium-large pan for 1 minute on each side. Reduce heat to low, cover (so pan is sealed shut), and let chicken cook for 10 minutes. Then turn off the heat and let the chicken cook, covered, 10 more minutes. Uncover and make sure chicken is no longer pink.
  • Meanwhile, melt butter in a separate medium-sized pan. Add shallot and garlic, and cook for a few minutes. Then, add mushrooms and cook for 5 minutes. Mix flour into vegetable mixture until evenly distributed and then pour in marsala wine (or grape juice), chicken stock and peas. Simmer for 10 minutes. Add milk/cream as final step and let sauce thicken for a couple minutes on low heat.
  • Add chicken to pan of sauce and simmer for a few minutes.

Video

Notes

  • For picky eaters: Serve plain peas on the side (without sauce). You can also let kids choose if they want pasta, rice or bread with their chicken! These sides are great for absorbing any extra sauce.
  • To save time:  Buy thin, chicken tenderloins so the chicken will cook quickly. Note that chicken is fully cooked at 165°F.
  • To prepare mushrooms: Wipe or pat them with a damp paper towel instead of rinsing them. This prevents them from absorbing too much water.
  • To thicken the sauce: The sauce will thicken naturally as it simmers, but if you want to thicken the sauce even more, consider adding a thickening agent, like cornstarch.
  • To plate: Sprinkle with parmesan cheese and serve over your favorite pasta or rice.
  • Make sure your Marsala wine is dry or semi-sweet...not sweet.
  • If you don't have Marsala wine, you can use Sherry or grape juice, which is an excellent non-alcohol substitute for the wine.
  • For the sauce, milk, half & half, and cream will all work. The choice is yours.

Nutrition

Serving: 1serving | Calories: 297.86kcal | Carbohydrates: 11.01g | Protein: 34.91g | Fat: 8.62g | Saturated Fat: 2.54g | Polyunsaturated Fat: 1.03g | Monounsaturated Fat: 3.42g | Trans Fat: 0.1g | Cholesterol: 102.57mg | Sodium: 293.4mg | Potassium: 786.87mg | Fiber: 1.17g | Sugar: 4.44g | Vitamin A: 206.84IU | Vitamin C: 9.79mg | Calcium: 30.2mg | Iron: 1.27mg