Chicken Marsala

If you happen to be in a chicken rut where you find yourself doing the same thing over and over, I just might have the recipe for you.  And if you like mushrooms and sage, then I definitely have the recipe for you!

I’ve been making this every month or two for probably the last 10 years, so it’s one of those recipes that has stood the test of time for me.  Besides the fact that I enjoy this dish, the other major plus is with a little practice, you can whip it up pretty quick on a weekday night – typically in under 30 minutes.

I’ve messed with this every which over the years, so here’s a couple of things it might help to know before you get started:

I’ve dredged the chicken with flour and many different flour-like substitutes and found it wasn’t worth the extra hassle.  Second, if you’re going to do some mashed potatoes with it, you might want to increase the volume of the liquids slightly so you have enough to layer it on.  Increasing each amount by a 1/4 cup should be plenty for a pound’s worth of chicken.

Finally, along the lines of the sauce, if you prefer a thicker sauce, you can mix in 1-2 tablespoons of a thickener such as arrowroot powder, tapioca, or potato starch as you finish off the chicken at the very end.  At times I’ll take this step, other times I’ll skip it, but either way, it’s good!



  • 1 pound pasture-raised organic chicken breasts
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 small shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh sage or 1-2 teaspoons dried sage
  • 1/2 cup chicken stock
  • 1/4-1/3 cup dry Marsala wine
  • 2 tablespoons arrowroot powder *optional



  • Between a sheet of wax paper and plastic wrap, pound the chicken to a thickness of 1/4 to 1/2 inch thick.
  • On both sides, sprinkle the chicken with sea salt and fresh ground pepper.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until lightly browned, about 3 minutes per side.  Transfer the chicken to a plate and reserve.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes.  Stir in the shallot, garlic, and sage and cook until slightly softened 1-2 minutes.  Pour in the broth and wine; bring to a boil and cook until the mixture begins to thicken about 2 minutes.  *If using a thickening agent, add it now.  Reduce the heat to medium and add the reserved chicken.  Cook, turning occasionally for 4-5 minutes.
  • Salt and pepper to taste.