When an abundance of mushrooms in the refrigerator combined with some chicken breasts I found in the freezer, this Chicken with Mushrooms dinner was created. Chicken Marsala is one of my favorite chicken dinners and we make it frequently enough that I do occasionally run out of marsala. So, it was time to improvise.
This recipe was made for the first time a few years ago when a craving for Chicken Marsala met the ingredients on hand one weeknight. I liked it so much, I made it again just a few nights later.
I’ve made this chicken numerous times now over the past two or three years and the whole family consistently gives this recipe two thumbs up. I like to serve the chicken with Rosemary Roasted Potatoes and Caramelized Brussels Sprouts or Roasted Asparagus.
Chicken with Mushrooms
- 1½ tablespoons bacon grease or olive oil
- 1½ pounds boneless chicken breasts or 2 extra-large chicken breasts
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- ¼ cup all-purpose flour*
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 16 ounces fresh crimini or baby bella mushrooms roughly quartered
- ½ cup white wine or chicken stock either one works well
- 2 tablespoons chopped fresh parsley
- ¼ cup brown rice flour
- Place the chicken breasts on a cutting board and slice them horizontally down the center to create thin cutlets. Cut each piece in half to make 8 smaller cutlets. Sprinkle the chicken on both sides with ½ teaspoon of salt and ¼ teaspoon of pepper. Place the flour in a bowl and lightly dredge each side of the chicken with flour.
- Melt the bacon grease in a large skillet over medium high heat. When it is hot, add half of the chicken to the pan. Cook for 3 minutes, then turn over and cook another 2 minutes. Be careful not to overcook, as it will dry out quickly. Transfer the cooked chicken to a baking dish and cover with foil to keep warm. Repeat with the remaining chicken.
- Add the butter to the drippings in the hot skillet and when it melts add the mushrooms. Sprinkle with thyme and the remaining salt and pepper. Saute until tender, about 4 minutes. Add the wine or chicken stock and simmer about 3 minutes, until it has thickened slightly and reduces to about half. Sprinkle with parsley and then pour the mushrooms and the sauce over the chicken in the baking dish. Enjoy!
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25 Comments Leave a comment or review
YUM!! I do love mushrooms… although Chris will not eat them, so it does make it hard to cook meals like this…. but I'm going to make it anyway 🙂
Chris can do what my hubby does… pick them out and leave them in the dish for me!!! I love them so I will NOT do without them except for a few recipes where I can add to mine only after the fact!
Tricia @ saving room for dessert says
Another winner! It looks and sounds delicious. Have a wonderful week and enjoy the warm weather – send some our way please!
Big Dude says
Looks like a simple yet delicious creation Mary.
I love how you managed to combine you craving with what was in your fridge! That so rarely happens for me. 😛
Joshua Hampton (Cooking Classes San Diego) says
Chicken and mushrooms are two of my favorite foods ever. You've just inspired me to try new ways to enjoy them through your recipe.
Sippity Sup says
Terrific combination and an inspired improvisation. But who drank the Marsala?? GREG
Denise Browning says
What a hearty and delicious stew, Mary!
The Café Sucré Farine says
This is seriously drool-worthy! I looks so delicious!
Paige Flamm says
This chicken dish looks delicious!
Chicken marsala is one of my favorite dishes, one of the first that I ever endeavored to try making on my own as an 18 y/o. Laughing at Greg's comment…ewww.
What happens to me is I go to the store, get stuff and I am 100% sure that I have marsala at home. Get home with everything else and find that I have 1/2 tsp of marsala in the bottle.
You must only be 19 now! LOL.. One day you will get to the point we are.. keep a tablet on the kitchen counter for a running grocery store list. When you see you are getting low enough on something that you only have enough to make a favorite recipe especially, add that ingredient to your list. The key is.. don't forget the list when you go to the store. Of course with the "smart" phones now I suppose we could and should do this list on the phone! I never.. well almost never forget my phone!
Katy Alldredge says
Finally got around to making this the other night and loved it!! We added garlic just cuz we like it LOL. But I will say this is one of my new favorite make ahead meals. It was good the first time it was amazing after a night in the fridge all the flavors really soak into the chicken!
Mushrooms Canada says
The perfect meal for a weeknight dinner! I love a recipe that makes use of ingredients that I already have on hand. Thanks for sharing…
Tanya Walker says
I made this last night and it was delicious! I had it with pasta. I would definitely make this again it was easy and tasty.
Made this for dinner tonight and it was a sure hit! Thank you~
Cheryl NY says
It's a toss-up between (Holland House) Marsala or White w/Lemon. Suggestions???
Honestly, I think either would work great. If you have marsala, I'd probably just use that myself. Enjoy!
Cheryl NY says
My daughter opted for the White w/Lemon – it was VERY good! Next time I'll try the Marsala. This recipe is definitely a keeper!!
Mona Jha says
this is a great idea to wrap chicken…Looks so delicious & pictures make me mouthwatering!!Thanks for sharing with 'Hot & Spicy Treats' Restaurant in Satya niketan
Made this tonight and it was sooooo good!!!
When do I add the marsala?
There is no marsala in this recipe. This is made with white wine instead. Enjoy!
What if you don’t have bacon dripping?
You can use olive oil.