Chicken Masala with Mushrooms

Chicken Marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.




  • One 4-5 lb chicken cut into medium size pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 4 cups sliced white button mushrooms
  • 2 cloves garlic, minced
  • 1/2 medium onion, finely diced
  • 1 tablespoon tomato paste
  • 3 sprigs fresh thyme
  • 1 cup marsala
  • 1 1/2 cups chicken broth
  • 1/4 cup unsalted butter, chilled, cut into cubes
  • Salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2-3 tablespoons chopped fresh Italian parsley




 These directions are for 4 servings.
  • Preheat oven to 375 degrees F.  Pat chicken pieces dry and sprinkle all over with salt and pepper.  Brown the chicken, skin-side down first for 3 to 4 minutes, then turn and brown on the other side for 2 to 3 minutes longer.  Remove from the pan and set aside.
  • Add a little more of the oil to the pan on high heat and add mushrooms, garlic and onions.  Season with salt and cook for 2 to 3 minutes – just long enough to get some color on the mushrooms.  Stir in tomato paste, thyme and cook about 1 minute longer.  Place chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions.  Add marsala, scraping up the brown bits from the bottom of the pan, and add chicken broth.  Place the whole pan in the oven and bake for 30 to 35 minutes – until the tops of the chicken are golden brown.
  • Remove chicken from the pan and transfer onto a serving platter to keep warm.  Set roasting pan back over the burner on high heat.  Bring the contents to a boil and cook the liquid for 3 to 4 minutes — until it is reduced and the flavors become concentrated.  Shut off the heat, add butter cubes and stir gently to melt butter evenly thickening the marsala sauce and give it a rich flavor.  Taste and season with salt and pepper. Add a squeeze of lemon juice and fold in parsley. Pour over the chicken and serve.

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