Joe’s Chicken Marsala

Four golden-brown chicken breasts simmering in a rich and creamy Marsala wine sauce with sautéed mushrooms, garnished with fresh parsley. The dish is served in a rustic black cast iron skillet, accompanied by a crusty baguette on a wooden board. The sauce glistens, highlighting the tender, juicy chicken and earthy mushrooms.

This classic Italian dish is simple, rich, and flavorful, perfect for a weeknight dinner or a cozy meal with family. The savory Marsala wine sauce with mushrooms makes for an elegant yet easy dish that pairs beautifully with pasta and a fresh salad.

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Serving Size: 6
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Ingredients

  • 6 chicken breasts, boneless and skinless
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup + 2 Tbl Marsala wine
  • 2 cups mushrooms, sliced
  • 2 Tbl butter
  • 2 Tbl corn starch
  • 1 cup chicken stock
  • 1 tsp lemon juice
  • 1/2 tsp marjoram
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat oven to 375º.
  2. Salt and pepper chicken breasts and place in lightly greased 13×9 pan (breasts will overlap).
  3. Drizzle 2 tablespoons Marsala wine over chicken breasts and bake for 20 minutes.
  4. Meanwhile, in medium saucepan, sauté mushrooms in butter for 5-10 minutes. When mushrooms are soft and their liquid has evaporated, add 1/4 cup Marsala wine, corn starch, chicken stock, lemon juice and marjoram. Bring to a boil and cook 3-5 minutes until thickened.
  5. Stir in parsley and pour over chicken. Bake an additional 10-15 minutes until a thermometer reads 165° F.

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