Mushroom-Marsala pan sauce from The Food Lab: Better Home Cooking Through Science (page 369) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-roasted chicken parts; 3-minute chicken cutlets

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on February 15, 2026

    This was quite tasty with the chicken cutlets - we used about a pound of chicken and this produced a generous amount of sauce for that. Only had dry Marsala so added a sprinkle of sugar. Old-school Valentine's Day dinner when served with parmesan risotto and steamed broccoli!

  • Pandan on August 21, 2024

    Very easy to prepare and I loved the sour flavour of the sauce. Used port wine instead of Marsala.I am not a big fan of mushrooms with cream based sauces so this is a nice alternative. Served it with the chicken cutlets and some farro cooked in the rice cooker

  • edenblanchard on May 02, 2023

    This sauce is phenomenal

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