Chicken Marsala without the marsala

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1/2 cup all-purpose flour
2 (6 to 8-ounce) boneless, skinless chicken thighs, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini)
1/4 cup Sweet Cheyenne to replace the Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish


In a shallow bowl or plate combine the flour. 

Quickly dredge the chicken thigh halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.

Add the Sweet Cheyenne Sauce and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the sauce has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. (you might have to add a little flour to thicken)

Lower the heat to medium and return the chicken thighs to the pan and continue to cook until they are cooked through and the sauce has thickened, about 8 to 10 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. 

Garnish with chopped chives and serve immediately over Noodles, Rice, Or Mashed Potatoes.