chicken marsala
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5 from 1 vote

Chicken Marsala Rustico

Italian comfort food at its finest
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 4 -6
Author: Debbie


  • 1 whole chicken cut up
  • Herbs De Provence
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced baby portobello mushrooms
  • 3/4-1 cup Marsala wine
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives for garnish


  • Sprinkle the chicken generously with salt, pepper and herbs de provence
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
  • Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 3 minutes per side.
  • Transfer to a plate and set aside.
  • Add 1 tablespoon of the remaining butter to the pan and add the mushrooms.
  • Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
  • Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  • When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
  • Lower the heat to medium and return the chicken to the pan and continue to cook until it is cooked through and the sauce has thickened.
  • Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
  • Garnish with chopped chives and serve immediately.