Real Recipes From Real Home Cooks ®

chicken with mushroom marsala sauce

(5 ratings)
Recipe by
Mikekey *
Seattle, WA

Dinner for two! Serve with mashed potates and steamed spinach, or linquini and steamed brocolli.

(5 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken with mushroom marsala sauce

  • 2 lg
    boneless, skinless chicken thighs
  • 1/4 tsp
    ground black pepper, divided
  • 2 slice
    prosciutto (about 1 ounce)
  • 2 tsp
    olive oil, divided
  • 1 sm
    shallot, peeled and thinly sliced
  • 2 tsp
    fresh oregano leaves, finely chopped
  • 4 oz
    cremini mushrooms, sliced
  • 1/4 c
    marsala wine
  • 1/2 c
    chicken broth
  • 1 tsp

How To Make chicken with mushroom marsala sauce

  • 1
    Sprinkle chicken thighs with 1/8 teaspoon pepper and wrap each with a slice of prosciutto.
  • 2
    Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides and cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
  • 3
    Reduce heat to medium and add the remaining 1 teaspoon oil, shallot and 1 1/2 teaspoons oregano to the pan. Cook, stirring, until the shallot is beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring, until browned in spots, 3 to 5 minutes. Add Marsala, return heat to medium-high and cook 2 minutes.
  • 4
    Whisk broth, cornstarch and the remaining 1/8 teaspoon pepper in a measuring cup; add to the pan, stirring. Return to a simmer and cook, stirring constantly, until the sauce is thickened and glossy, 2 to 3 minutes more. Serve the chicken with the mushroom sauce, sprinkled with the remaining 1/2 teaspoon oregano.

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