Chicken and Mushroom Marsala

Chicken marsala is a popular Italian dish, and it’s actually a LOT easier to make than you would think.  My sister-in-law serves her marsala with rotini pasta and mixes the sauce and noodles together in a bowl before serving, and personally I like it that way.  The sauce is evenly distributed with the noodles, chicken and mushrooms.  So, that’s how I have started serving my marsala as well.  I guess that makes me a copycat.  Or just annoying…but hey, that’s what family is for, right?

One very important thing that I have learned with making this recipe is this…make sure to mix the cornstarch in with the liquid ingredients BEFORE adding to the pan with the other ingredients.  Very important!  I learned the hard way.  When I just plopped the cornstarch in the pan with all of the ingredients and tried to stir it together, the cornstarch wouldn’t dissolve, and ended up just being big chunks of it in the pan that eventually had to be picked out, and the sauce was extremely thin.  Definitely won’t be doing that again.  I also like for my mushrooms to be chopped up into smaller pieces than just the regular sliced mushrooms, it seems that you get more bang for your bug this way when serving.  This amount serves 4 people, and I usually sautee some zucchini and onions as a side dish.  Absolutely Dee Lish!

Chicken and Mushroom Marsala Recipe:

1/4 cup olive oil

1/2 pound chicken breast, cubed

8 oz. whole white mushrooms

1/2 teaspoon black pepper

3 garlic cloves, minced

1 tablespoon cornstarch

2/3 cup marsala cooking wine

1 1/3 cup chicken broth

Boil 8 oz. corkscrew pasta according to directions.  Cook chicken in olive oil in pan until cooked through, add pepper.   Remove stems from mushrooms, cut into 1/4 inch slices.  Add mushrooms and garlic, continue cooking until mushrooms are tender.  Put liquid ingredients in measuring cup, add cornstarch and use a whisk, beating well until cornstarch is completely dissolved.  Add to pan, continue cooking until bubbly.  Pour over cooked pasta in large bowl, stir to evenly distribute sauce and noodles.  Serve warm.

Make it vegetarian!  Omit chicken and double the mushrooms, use vegetable broth instead of chicken broth.


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