Place porcini mushrooms in a medium bowl; cover with 2 cups boiling water. Cover and let stand 30 minutes or until tender. Drain in a sieve over a bowl, reserving soaking liquid. Thinly slice mushrooms.
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. Sprinkle 1/4 teaspoon salt and black pepper over chicken. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until browned and done. Remove chicken from pan; cover and keep warm.
Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt; porcini, shiitake, and button mushrooms; and oregano. Sauté 6 minutes or until mushrooms release moisture and darken. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in stock, wine, and porcini soaking liquid; cook 3 minutes or until thickened, stirring frequently. Add chicken; cook 2 minutes or until heated, turning chicken once. Sprinkle with basil.
I used chicken breast fillets and otherwise followed the recipe. The whole recipe makes a ton of sauce and it wasn't very flavorful. I don't like the addition of the porcini liquid. I should have believed the negative reviews!!
This was delicious and I only made one adjustment to get it to turn out just right. I combined the wine and the chicken stock and added the 2 Tablespoons of flour into that, mixing with a whisk. I added that to the mushroom mixture and then only about 1/8 - 1/4 cup of the reserved porcini juice instead of the entire amount. It thickened up perfectly and was the correct consistency after just a few minutes of simmering. I then added the chicken back in, and warmed the breasts for 2 minutes. There was plenty of sauce. Using fresh herbs is essential. Served with mushroom risotto and roasted asparagus. A very elegant meal that wouldn't hesitate to serve to guests. My only minor complaint is that it is a tiny bit time consuming for a weeknight meal.
This recipe is completely bland and tasteless. The sauce is watery and useless. If you make this, I would suggest cutting the porcini water in half or consider omitting it from the sauce completely. The cooking method for the chicken is fine and there are lots of mushrooms, which is great, but the sauce....its just there. We had to salt this to be able to eat it and that clearly reduces the health benefits of a Cooking Light recipe.
I must defend this recipe--it was really good, excellent I'd say, but you've got to cook down the broth and wine at the end--the recipe does not specify for this. I cooked it about 20 min after adding all the broths and marsala, and added a tsp of corn starch to help it thicken--I was pretty impressed, savory with a hint of sweet. I served it with polenta. Also I halved two chicken breasts, which made it easier to pound out and saved on calories.
I followed this recipe exactly and found the sauce to be lacking in flavor. I had to really work with the sauce to add some more flavor to it. By the time I was finished with the sauce, it was just okay. I would not used this recipe again. There are much better chicken marsala recipes out there.
This was quite excellent! Loved the flavors of the sauce and wish I could have absorbed more of it. Only had leg quarters on hand but would be easier with boneless skinless chicken. I could easily serve to guests. We had this with a Pinot instead of Marsala and was very flavorful.
This was the worst cooking light recipe I've ever made. There was no marsala flavor as there was only 2/3 of a cup compared to 2+ cups of other broth. The porchini added a nice flavor, but overall I was really disappointed with this one.
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