1. Season chicken with salt and pepper.
2. In large non-stick skillet, melt 1 tablespoon butter over medium-high heat and saute chicken 3 minutes per side. Remove and set aside.
3. Melt remaining 2 tablespoons butter and cook mushrooms, thyme, salt and pepper, stirring occasionally, 4 minutes. Stir in broth and wine; bring to a boil.
4. Return chicken and any collected juices to skillet. Reduce heat to low; cover and simmer 20 minutes or until thermometer inserted in thickest part of breast registers 170°F.

Chicken & Wild Mushroom Marsala

Average User Ratings:

Chicken & Wild Mushroom Marsala
By Arleigh | August 16, 2009, 6:44 pm | District Heights, MD

I cooked this for my boyfriend and he LOVED it! I had to cook it again the next time...(I doubled the liquid ingredients and added a little bit of flour for a thicker sauce, and because I wanted enough to put on the rice) It was yummy!

Chicken & Wild Mushroom Marsala
By Harry | November 8, 2008, 3:44 pm | Richmond, VA

This was one of my first recipes Ive ever made. I was just buying grilled rub with some seasoning and testing it on chicken breast and sometimes I would put a white shredded cheese mix on it. However I wanted to make a real dish this time. It turned out great!! I tried some sliced button mushrooms and some baby bellas the next day. It was flavorful. I had 2 breast instead of 4 but I made it last for the day. Great recipe!!

Chicken & Wild Mushroom Marsala
By MC | November 6, 2008, 1:09 pm | West Deptford, NJ

This was very easy and good. I used baby bellas and shitaki mushrooms and they were excellent. The sauce is very thin, so if you like a thicker sauce you will need to thicken it up. My husband loved it.

Chicken & Wild Mushroom Marsala
By The Nolan's | March 2, 2008, 6:03 pm | Massapequa, NY

So simple and delicious!! My picky family LOVED this dinner. I made mash potatoes on the side. Definitely will make again.

Chicken & Wild Mushroom Marsala
By Jonathan | December 30, 2007, 10:31 pm | Lake Hiawatha, NJ

This is a GREAT recipe; simple to make in under 40 minutes from start to serve. This dish was a huge hit with our dinner guests and made for delicious leftovers as well. I threw in some Wondra flour to thicken up the gravy a little but that was a personal preference and did not change the flavor. (P.S. - the thyme blends in well... don't be scared by the strong aroma...) I HIGHLY recommend this recipe.

Chicken & Wild Mushroom Marsala
By Dick | January 21, 2007, 7:04 pm | Chicago, IL

I'm baching it this weekend and chicken is my mainstay for Sunday dinner. I was looking for something a little different, but easy to do because the Bears game was on. This recipe was so easy to prepare and the taste was so outstanding I can't wait to serve my wife when she returns. You're gonna make me look so good. Serve with buttered corn and stuffing.
Dick