Wegmans Chicken Mushroom Marsala

Tasty and Light Recipe for Your Dinner Table

Wegmans Chef Nick Punch is in the kitchen today serving up chicken with a mushroom Marsala sauce.



1 pkg (about 1 1/2 lbs) Wegmans Boneless Skinless Chicken Breasts with Rib Meat, pounded to 1/4-inch thickness

Salt and pepper to taste

Wegmans Pan Searing Flour

3 Tbsp Wegmans Pure Olive Oil, divided

1/2 of an 8 oz pkg Food You Feel Good About Sliced White Mushrooms, washed

2 Tbsp Marsala wine

1 container (8 oz) Food You Feel Good About Demi-Glace (Meat Dept)

1 Tbsp minced Food You Feel Good About Italian Parsley leaves



Season chicken with salt and pepper; dust with pan-searing flour. Pat off excess.


Heat 2 Tbsp olive oil in pan on HIGH until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has browned, about 3 min. Cook about 2 min, until second side has browned. Transfer to clean platter; set aside.


Heat remaining oil in pan on MED-HIGH until oil faintly smokes. Add mushrooms. Cook, stirring, 8 min. Remove pan from heat; add wine. Return to heat. Cook, stirring, about 2 min until liquid is reduced by half. Whisk in demi-glace and parsley. Return chicken to pan.


Cook 6-7 min on MED until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Transfer chicken to serving platter; serve with sauce.


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