Chicken and Mushroom Saute with Easy Marsala Pan Sauce

This sauce is more silk than velvet, which works beautifully with any type of mushroom, from cremini to morels.


  • 2 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 pound boneless, skinless chicken breast (1/2 a breast), cut into 1-inch cubes
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup shallots, finely chopped
  • 1 pound mushrooms (your choice as to type), sliced
  • 3 sprigs thyme
  • 1/4 cup dry Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoons heavy cream


  • In a large saute pan, heat 2 teaspoons olive oil over medium-high heat. Add garlic and chicken to pan, sprinkle with salt and pepper, and saute 3-4 minutes, until lightly browned. Transfer to a bowl. (Make sure to get all the garlic out, or it will burn in the next stage.)
  • Return pan to heat, and warm the rest of the olive oil (4 teaspoons). Add shallots, mushrooms, thyme sprigs and another sprinkle of salt and pepper, and toss to coat with oil. Cook for 10-12 minutes, turning often, until mushrooms are soft and slightly gilded.
  • Pour wine into pan, and scrape up any bits stuck to the bottom. Let cook for 2 minutes or so, until all the liquid has burned off. Add chicken and garlic back to the pan. Pour in chicken stock, and bring to a boil for 3 minutes to thicken a bit. Pour in cream, and give everything a stir. Bring to a gentle boil for 3-4 minutes, until the sauce has thickened enough to lightly coat the back of a spoon.
  • Remove thyme sprigs, and serve.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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