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This is a recipe I have entertained with on multiple occasions and have received many compliments. Thanks Lindsay!
You guys.
This dish. It’s my favorite of the favorites. Pan-fried chicken breasts (hi ♡) and buttery wine-soaked mushrooms and blistered, bursting cherry tomatoes get all covered in a luscious – there is no other word for it – marsala wine sauce (!!) and then sprinkled with a handful of fresh parsley. I dunno, we needed something green in there.
The story with the recipe? Let me just say: Shauna would be so proud of me. And from now on, we’re just going to talk like I know her kthanks.
After reading the book Bread and Wine, I felt so inspired to really take my love of food and run with it. Like, to use my always-thinking-about-food-brain for something good, like having friends and neighbors over. Or connecting with people, like talking about the fact that dark chocolate with sea salt is simply just better than anything else, and how Chipotle now serves tofu, and why I should never make a whole roasted chicken ever again under any circumstances EV-ER.
Or maybe just feeding people as a way to say, Hey. I love and appreciate you. With sauteed garlic butter wine-soaked mushrooms. Mwah.
Taking inspiration from the book, a few weeks back I decided that I was going to start having a group of friends over – six friends who don’t all know each other or aren’t in the same groups necessarily, but friends that I know individually. Step one: know your own friends individually. Yahssss. I’m winning.
No, but seriously, these girls (ladies? dare I say we might be considered LADIES? yeesh) are all so different and wonderful each in their own way – some of them young moms and a few of them thriving business owners and a few… okay ONE of them a sassy chic professional (luv you, Little One), and for surely ALL OF THEM foodies.
So naturally things went well, starting with the bacon wrapped dates stuffed with goat cheese (dead on the floor.) and ending with the world’s thickest, fudgiest peppermint brownies.
Oh my goodness gracious, these are my food people.
For the main dish, I had this great idea to make a brand new-to-me recipe — Chicken Marsala, to be exact — when all my friends came over because I like to test my own stress limits or something like that.
In a moment of not-myself-ness, I actually did some research in advance and made a halfway version of this recipe “to practice” before my friends came that involved a Marsala mushroom sauce sans-chicken, but heaped on baked potatoes: YUM. I got super confident, and in a moment of my regular-self-ness, I decided to wing it the night of the party. And guess what? Success of all successes. It turned out beautifully even though I was making it primarily by look, feel, smell, and taste.
I mean, making Chicken Marsala by feel for a crowd of seven people without a real recipe and not burning the house down or breaking anything in the process? I think I just became a real adult.
This is just a winning savory little number right here. It’s simple. It’s quick. It tastes like heaven. It’s adaptable, except for the part with the butter and garlic. Don’t touch it.
And this is 99% weird of me, but, um, it’s Christmas colors. You saw it, too? Ugh. I KNEW you were like that.
Now. Here’s some for you, and some for you, and some for you…
Drunken Chicken Marsala with Tomatoes
- Total Time: 1 hour
- Yield: 4-5 1x
Description
A simple Chicken Marsala recipe featuring fresh tomatoes, pan-fried chicken breasts, sauteed mushrooms, and a Marsala wine sauce.
Ingredients
- 16 ounces fresh crimini mushrooms, sliced
- 3 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 2 tablespoons heavy cream
- 1/2 teaspoon salt (more to taste)
- 1 1/2 – 2 lbs. boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/3 cup flour
- 1 teaspoon all purpose seasoning + a pinch of salt and pepper
- 1–2 cups cherry tomatoes
- fresh parsley
Instructions
- Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
- Add the garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture – it should start to thicken slightly.
- Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
- Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
- Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
- Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Cuisine: Italian-Inspired
Keywords: chicken marsala, easy chicken marsala, drunken chicken marsala, chicken recipe
One More Thing!
This recipe is part of our collection of delicious mushroom recipes. Check it out!
Very good
Make more sauce only recommendation
Mine was not where as dark. But it still was very good. And I used fresh tyme instead of parsley. It’s just what I had on hand. So I can’t leave a picture ?
This was so delicious….hubby loved it too so will be making it again …soon. thanks
This looks delicious. What “all purpose seasoning” do you use?
I rarely read the blog, only the recipe. Your words drew me in. I like your thinking. I am shy about inviting people over sometimes. Food is a great vehicle! Thanks for that. I’m gonna do it more. I love to cook. I have a turkey breast in my crock pot.I had put in Marsala, onions, ham, mushrooms, broth, and then my beautiful garden heirloom tomatoes. I looked up a recipe or two to see if I am on track. I read yours. I am very much but need to add garlic and butter. Thanks for that!! And your great words Mwah.
Wow – this recipe comes off as very gourmet, but it’s pretty easy to make! We bought mushrooms (black oyster) at the farmers market + I had cherry tomatoes that were going to be past their prime soon. This was a home-run. My only adjustments were using coconut milk instead of heavy cream, using GF flour, and using a dry white wine I had on hand. I served with mashed potatoes. My husband was very impressed, which is saying a lot since I always cook from scratch. So the moral of the story is make this if you really want to impress someone, or a crowd.
What exactly is all purpose seasoning?
Hi Phyllis! You can usually find it in the spice aisle, and it’s named just that –“All Purpose Seasoning!” I’ve seen varieties by Mrs. Dash and Simply Organic. Emeril’s essence seasoning works too. There are also recipes online for homemade all purpose seasoning.
Absolutely LOVE this recipe. Best chicken Marsala recipe, hands down. This was the first meal I ever made for my now husband and he still talks about that first meal sealing the deal. Oh will say I like to double the “sauce” amount but otherwise it’s perfect.
This recipe is fantastic! Chicken marsala has always been one of my favorites. But this recipe takes it to another level of awesome! I did find that there wasn’t enough sauce after reduction but that was an easy fix with a couple splashes more of wine and cream. I used basic Italian seasoning as the all purpose. Absolutely loved it!
Glad you enjoyed this, Tammy!
We had the same issue with the sauce so now I make triple to quadruple the Sauce because it’s SOOO good! And we are total sauce freaks so there is no such thing as too much sauce.
Drunken Chicken…that’s a creative one. Never heard of that before. Certainly a good way to keep readers in awe and coming back for more of your blogs. Good job Lindsay! 🙂
I’m in a senior’s apartment complex in Rochester, NY. LOVE to have neighbors over for a nice dinner. Chicken Marsala is one of my faves to serve because it feels casual. A note – I think that adding 2-3 Tb of minced shallots when sauteing the mushrooms ads a ton of yummy flavor.
a while since this post but I’m just finding it. Any recommendations on steps you could do ahead that wouldn’t ruin the recipe?? Not so relaxed at cooking at the last minute for guests!:)
Hi, Sara! We haven’t tested out prepping this recipe in advance before, but we think it could for you to make the sauce in advance and just pan-fry the chicken and warm up the sauce when you’re ready to eat. Enjoy!
Love this recipe. Most of it can be prepared beforehand, and quickly cooked in the evening after a long day. I added some penne and had a delicious Fall meal.
It so amazing
I cannot wait to make this dish, but what is the all purpose seasoning that you use? Thanks!
Could this be made the day before? And what salad would you recommend with it.
I will have six hearty eaters!!
Tried this recipe. It would be best to have a dry white wine rather than red. White pairs best with chicken.
I made this recipe and enjoyed it very much.i didn’t have chicken breast so I use thighs the dish turns out great both ways.thank you for a terrific dish with a salad and garlic bread topped it off!
This looks amazing! What type of “all purpose seasoning” do you use? Thanks so much!
I made this recipe for the first time tonight it was absolutely delicious will definitely be making this again thank you so much for posting
This was delicious! I added a little chicken broth because it kept reducing and I wanted a little gravy, but this is a great recipe, it turned out so good.
Lindsey,
This looks delicious!
What did you serve with this?
We’d recommend serving this with a green salad!
This looks amazing but the only thing is…i don’t like mushrooms. Anything i can use for substitute?
You could just sub in your favorite veggie and cook it separately to serve with the chicken, or just omit them alltogether.
Fantastic dish. It was a hit at a recent dinner party.
Yummy & pretty!