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Chicken & Wild Mushroom Marsala

Chicken & Wild Mushroom Marsala Recipe

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Prep/Cook Time: 35 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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4
Salt and ground pepper to taste
3 tablespoons butter, divided
1 pound assorted wild mushrooms such as shiitake, portabella and crimini, sliced
1 tablespoon chopped fresh thyme
2/3 cup chicken stock
1/3 cup Marsala wine


  1. Season chicken with salt and pepper.
  2. In large non-stick skillet, melt 1 tablespoon butter over medium-high heat and saute chicken 3 minutes per side. Remove and set aside.
  3. Melt remaining 2 tablespoons butter and cook mushrooms, thyme, salt and pepper, stirring occasionally, 4 minutes. Stir in broth and wine; bring to a boil.
  4. Return chicken and any collected juices to skillet. Reduce heat to low; cover and simmer 20 minutes or until thermometer inserted in thickest part of breast registers 170°F.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 155

  • Total Fat 1g (0%)

  • Saturated Fat 0g (0%)

  • Trans Fat 0g

  • Cholesterol 70mg (0%)

  • Sodium 204mg (0%)

  • Total Carbohydrate 5g (0%)

  • Dietary Fiber 1g

  • Sugars g

  • Protein 29g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Arleigh - District Heights, MD 8/16/2009 6:44:13 PM
I cooked this for my boyfriend and he LOVED it! I had to cook it again the next time...(I doubled the liquid ingredients and added a little bit of flour for a thicker sauce, and because I wanted enough to put on the rice) It was yummy!
Harry - Richmond, VA 11/8/2008 3:44:15 PM
This was one of my first recipes Ive ever made. I was just buying grilled rub with some seasoning and testing it on chicken breast and sometimes I would put a white shredded cheese mix on it. However I wanted to make a real dish this time. It turned out great!! I tried some sliced button mushrooms and some baby bellas the next day. It was flavorful. I had 2 breast instead of 4 but I made it last for the day. Great recipe!!
MC - West Deptford, NJ 11/6/2008 1:09:45 PM
This was very easy and good. I used baby bellas and shitaki mushrooms and they were excellent. The sauce is very thin, so if you like a thicker sauce you will need to thicken it up. My husband loved it.
The Nolan's - Massapequa, NY 3/2/2008 6:03:51 PM
So simple and delicious!! My picky family LOVED this dinner. I made mash potatoes on the side. Definitely will make again.
Jonathan - Lake Hiawatha, NJ 12/30/2007 10:31:46 PM
This is a GREAT recipe; simple to make in under 40 minutes from start to serve. This dish was a huge hit with our dinner guests and made for delicious leftovers as well. I threw in some Wondra flour to thicken up the gravy a little but that was a personal preference and did not change the flavor. (P.S. - the thyme blends in well... don't be scared by the strong aroma...) I HIGHLY recommend this recipe.
Dick - Chicago, IL 1/21/2007 7:04:15 PM
I'm baching it this weekend and chicken is my mainstay for Sunday dinner. I was looking for something a little different, but easy to do because the Bears game was on. This recipe was so easy to prepare and the taste was so outstanding I can't wait to serve my wife when she returns. You're gonna make me look so good. Serve with buttered corn and stuffing.
Dick

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