Chicken Marsala with Wild Mushrooms

We are getting super wild with these mushrooms! We're talking cremini, shitake, maitake, lion's mane, oyster, king oyster, beech mushrooms . . . whatever combo you love. Chef Ryan will teach you her method for the perfect Chicken Marsala!


  • 4 boneless skinless chicken breasts, thin
  • salt and pepper
  • 2 tablespoons butter
  • 1 ½ cups assorted mushrooms, sliced (cremini, shitake, maitake, lions main, oyster, king oyster, beech mushrooms, or a gourmet pack)
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • fresh parsley, chopped, for garnish


    In a large skillet over medium heat add 1 tablespoon butter to the pan. Add the chicken and season with salt and pepper. Cook until lightly brown and cooked throughout.

    Remove chicken and set aside on plate.

    Add 1 tablespoon butter and sauté the mushrooms for 1-2 minutes.

    Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out.

    Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil, reduce heat, and simmer for about 10 minutes or until it starts to thicken.

    Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

    Serve garnished with chopped parsley.

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