Easy to make, tastes great!


  • 4-med. (3-oz. ea.) skinless, boneless chicken breasts
  • 3-cups fresh baby bella mushrooms, halved or sliced thick
  • 2-green onions, sliced
  • 1 shallot, finely diced
  • 2-cloves garlic, minced
  • 1 to 2-Tbs. sweet butter
  • ⅓-cup chicken broth
  • ⅓-cup dry Marsala wine
  • ⅓-cup Heavy Cream
  • Hot cooked rice (optional)
  • 2-tbsp snipped parsley (optional)


1. Rinse chicken, pat dry with paper towels.

2. In a 12-inch skillet cook mushrooms, green onion, and garlic in 1-Tbs. butter over medium-high heat till tender, but not brown. Remove from skillet and reserve, keeping it warm.

3. If necessary, add another Tbs. of butter. Add chicken to skillet and sauté 10 to 12 minutes, turning once, or until tender and no pink remains. Remove from skillet; cover to keep warm.

4. Scrape skillet, leaving any bits and pieces. Carefully add chicken broth and Marsala wine to skillet. Cook, uncovered, 3 to 4 minutes or until liquid is reduced to 1/4-cup. Add cream slowly, stir into liquid and keep heating until just before boiling point.

5. Return chicken and vegetables to skillet. Cover and cook on moderate heat about 1 minute to heat through.

6. Transfer chicken to a serving platter, and then spoon warm vegetables and broth mixture over chicken. Serve and enjoy! Makes 4 servings.

Serving Suggestion: If desired, serve over hot cooked rice and sprinkle with parsley.

Adapted from a Recipe at RoseWave.com.

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Submitted 6/26/05.
Submitted By: Lawrence Kashdan

Chicken Marsala with Mushrooms