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Chicken Marsala

Chicken Marsala

  • Yield: 4-6 servings
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  • 2 1/2 lbs Chicken thighs
  • All-purpose flour
  • 2 tbsp Canola oil
  • 5 tbsp Unsalted butter, divided
  • Kosher salt
  • Ground black pepper
  • 1 lb Button mushrooms, sliced
  • 1 cup Dry marsala wine
  • 1 cup Beef stock
  • 1 tbsp Tapioca flour, optional


  1. Pound the chicken to about a 1/4″ thickness. Pat dry with a paper towel and season with salt and pepper to taste. Dust with flour, shaking off any excess.
  2. Heat oil in a large skillet over medium-high heat. Add 2 tbsp butter. Brown the chicken in batches, about 3 minutes per side. Place in an ovenproof baking dish, cover with aluminum foil, and keep warm in an oven set to the lowest setting.
  3. In the same skillet, add the mushrooms and up to 2 tbsp butter if needed. Cook until the mushrooms start to release their juices, about 3 minutes.
  4. Add the marsala and cook at a vigorous simmer, without stirring, until mixture is reduced by half, about 15 minutes. Add the stock and continue to cook until it reaches a saucy consistency, 10-15 minutes. If the sauce is not thickening up at this point, or you’d like it thicker, add the tapioca flour and simmer for a few more minutes.
  5. Remove from heat and stir in a tbsp of butter. Adjust salt and pepper to taste.
  6. Place the chicken on a serving platter and pour the mushroom sauce over it.
  7. Serve immediately.


Recipe adapted from