Can I use a non-stick pan?

You can, but you’ll miss the fond. Use stainless or cast iron.

How hot is medium-high?

About 385 °F surface, or when butter turns beige.

Yes, just reduce wine in batches first or it turns watery.

No. Mascarpone hates the freezer. The sauce will split and cry.

What sides work for Midwestern kitchens?

Buttered egg noodles, roasted russets, or white rice with a spoon of pan sauce poured over. All good.

What wine goes with it?

Pinot Noir from anywhere cool - Oregon, maybe Monterey. Something that doesn’t fight the Marsala.

Why is my sauce dull?

Pan too cold. You need real sear to build the base.

Chicken Marsala with Wild Mushroom Medley - A Chef’s Post-Shift Version

Name: Chicken Marsala with Wild Mushroom Medley
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts (2–3 pieces), halved horizontally and pounded to ¼-inch thickness; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ cup all-purpose flour (for dredging); 2 tablespoons olive oil, divided; 3 tablespoons unsalted butter, divided; 12 ounces mixed mushrooms (6 oz cremini, 3 oz shiitake, 3 oz oyster), sliced; 1 small shallot, finely minced (about 3 tablespoons); 2 cloves garlic, minced; ¾ cup dry Marsala wine (Secco, not “cooking” Marsala); ⅔ cup low-sodium chicken stock or broth; 3 tablespoons mascarpone cheese; 1 teaspoon Dijon mustard (optional, for balance); 1 teaspoon cold unsalted butter (for finishing); 2 tablespoons chopped fresh parsley or snipped chives, for garnish

Description

A tender chicken marsala that leans restaurant-style but feels right at home. Golden pan-seared cutlets rest in a silky Marsala wine sauce laced with a mix of wild mushrooms—cremini, shiitake, and oyster for depth and texture. The sauce is finished with a spoonful of mascarpone instead of cream, creating a balanced richness that clings to each bite without feeling heavy.

Equipment:

Large heavy skillet (12-inch)
Meat mallet or rolling pin
Shallow dish for dredging
Tongs
Wooden spoon or silicone spatula
Instant-read thermometer (optional)

Ingredients

Units Scale

1 1/2 pounds boneless, skinless chicken breasts (2-3 pieces), halved horizontally and pounded to 1/4-inch thickness
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour (for dredging)
2 tablespoons olive oil, divided
3 tablespoons unsalted butter, divided
12 ounces mixed mushrooms (6 oz cremini, 3 oz shiitake, 3 oz oyster), sliced
1 small shallot, finely minced (about 3 tablespoons)
2 cloves garlic, minced
3/4 cup dry Marsala wine (Secco, not “cooking” Marsala)
2/3 cup low-sodium chicken stock or broth
3 tablespoons mascarpone cheese
1 teaspoon Dijon mustard (optional, for balance)
1 teaspoon cold unsalted butter (for finishing)
2 tablespoons chopped fresh parsley or snipped chives, for garnish

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Instructions

Prepare the chicken:
Lay each chicken piece between two sheets of plastic wrap and pound to an even ¼-inch thickness. Season both sides with salt and pepper. Dredge lightly in flour and shake off any extra so just a thin coat remains.
Sear the chicken:
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter foams, lay in the chicken and cook until golden—about 3 minutes per side. Transfer to a warm plate and repeat with the remaining chicken, adding another tablespoon of butter if needed.
Sauté the mushrooms:
Add 1 tablespoon olive oil to the same pan. Scatter in the mushrooms and let them sit for a full minute before stirring so they brown well. Continue cooking 5–6 minutes until they release their moisture and start to caramelize.
Add aromatics:
Stir in the shallot and cook for 1 minute until translucent. Add the garlic and cook 30 seconds more until fragrant.
Deglaze with Marsala:
Pour in the Marsala wine and use a wooden spoon to scrape any browned bits from the bottom. Let it bubble and reduce by about half—this concentrates the flavor and softens the wine’s sweetness.
Build the sauce:
Pour in the chicken stock. Simmer 3–5 minutes until the liquid thickens slightly and looks glossy around the edges.
Finish the sauce:
Whisk in the mascarpone and Dijon mustard (if using). Stir until smooth and velvety. Return the chicken to the pan, nestling it into the sauce. Let everything simmer together for 3–4 minutes so the chicken reheats and absorbs flavor.
Mount with butter:
Turn off the heat and swirl in 1 teaspoon cold butter. This gives the sauce that restaurant shine without heaviness.
Serve:
Taste for seasoning and adjust with salt and pepper if needed. Spoon the chicken and mushrooms over creamy polenta, mashed potatoes, or buttered noodles. Garnish with fresh parsley or chives.

Notes

This version stands apart from the classic cream-based Chicken Marsala by using mascarpone instead of heavy cream. The mascarpone melts into the sauce, giving it a light body and a gentle tang that lifts the wine and mushrooms. It avoids the weight of cream while still keeping that silky restaurant-style texture. You also get a more balanced mushroom-forward flavor since the mascarpone doesn’t dull the earthiness. If you prefer a lighter option, you can substitute two tablespoons of sour cream for a similar effect.

When choosing Marsala, go for a dry (Secco) style—not the sweet dessert version and never “cooking Marsala.” A good bottle makes a real difference in how clean and complex the sauce tastes.

To build flavor depth, try adding ½ ounce dried porcini, rehydrated and chopped, to the mushroom mix. Strain the soaking liquid and stir a few tablespoons into the sauce with the stock for an earthy note.

Nutrition

Serving Size: 1 Serving
Calories: 525
Sugar: 3g
Sodium: 520mg
Fat: 31g
Saturated Fat: 14g
Carbohydrates: 14g
Protein: 40g