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    Home » Recipes » Main Dish Recipes

    Turkey and Shiitake Marsala

    Published: Jun 13, 2010 · Modified: Dec 1, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I made this recipe with some turkey cutlets that we had in the freezer. It turned out good, but there wasn't enough sauce. It's super easy, though, so it scores some points for that. I served it over egg noodles, which were the perfect accompaniment.

    Turkey cutlets with shiitake mushrooms in a skillet.

    A plate of egg noodles with a turkey cutlet on top.

    Chicken and Shiitake Marsala
    Cooking Light April 2009

    Marsala, a fortified Italian wine recognized for its golden brown color and sweet, nutty flavor, is used in both sweet and savory dishes. Along with the smoky mushrooms in this recipe, the wine creates a rich, aromatic sauce. Dry sherry is a good substitute for Marsala.

    Prep: 1 minute; Cook: 14 minutes

    Prep Time: 1 minute
    Cook Time: 14 minutes
    Yield: 4 servings (serving size: 1 chicken breast half and about ¼ cup mushroom sauce)

    4 (6-ounce) skinless, boneless chicken breast halves
    Cooking spray
    ¼ teaspoon salt
    ¼ teaspoon black pepper
    2 (3 ½-ounce) packages shiitake mushrooms, sliced
    ½ cup Marsala wine
    2 green onions, finely chopped (about ⅓ cup) and divided
    2 tablespoons butter

    1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or small heavy skillet.

    2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

    3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

    4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

    Nutritional Information
    Calories: 291 (24% from fat)
    Fat: 8g (sat 4.2g,mono 2g,poly 0.7g)
    Protein: 40.9g
    Carbohydrate: 6.2g
    Fiber: 0.6g
    Cholesterol: 114mg
    Iron: 1.6mg
    Sodium: 303mg
    Calcium: 40mg

    MacGourmet Rating: 3 Stars

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    Reader Interactions

    Comments

    1. Chef Aimee

      June 13, 2010 at 7:35 pm

      I love chicken marsala and this recipe looks great...what would you do to change it and make it a little saucier?

      Reply
    2. Mary

      June 14, 2010 at 4:20 pm

      This is really a lovely recipe. I'm new to your blog and have spent some time today reading some of your earlier posts. I love your recipes and will be back often to see what you have been cooking. I hope you are having a wonderful day. Blessings...Mary

      Reply
    3. Ashley

      June 14, 2010 at 9:42 pm

      Aimee - I'd either double the sauce or add some chicken broth. I think either would help it out a lot!

      Mary - thank you so much for stopping by! I've enjoyed your comments - hope you keep finding tasty treats here 🙂

      Reply
    4. small kitchen tables

      June 15, 2010 at 1:45 am

      Chicken is the best for me. It is the best option for me. Thanks for this one. I can't wait to try this one.

      Reply

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