Turkey cutlets with shiitake mushrooms in a skillet.
Easy,  Entrées,  Recipes

Turkey and Shiitake Marsala

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 1/4 cup mushroom sauce)

4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (3 1/2-ounce) packages shiitake mushrooms, sliced
1/2 cup Marsala wine
2 green onions, finely chopped (about 1/3 cup) and divided
2 tablespoons butter

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Chef Aimee

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

  • Mary

    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

  • Ashley

    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 🙂

  • small kitchen tables

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *