Simply Steamed Chicken Marsala

by Wendy Emrich-28 August 2026Easy

Servings2

A light, high-protein take on classic Chicken Marsala using gentle steaming instead of pan-frying, with a rich mushroom-Marsala sauce served over tender steamed chicken.

Method

0
Slice the chicken breast horizontally into thin cutlets so they are about 1 cm thick, then season both sides with salt, black pepper, garlic powder, and onion powder.
1
Slice the cremini mushrooms into thin pieces and finely chop the fresh parsley.
2
Prepare a steamer setup by adding a few centimeters of water to a pot, placing a steamer basket inside, and bringing the water to a gentle simmer over medium heat.
3
Lightly brush or rub the chicken cutlets with olive oil, then arrange them in a single layer in the steamer basket; cover the pot.
4
Steam the chicken for 8 to 12 minutes, depending on thickness, until the internal temperature reaches 74°C and the juices run clear; do not overcook. When done, transfer the chicken to a plate and cover loosely to keep warm.
5
While the chicken steams, add the sliced mushrooms to a medium saucepan over medium heat with a small splash (about 30 ml) of chicken stock; cook, stirring often, until the mushrooms release liquid and start to soften, about 4 to 5 minutes.
6
Pour in the Marsala wine and let it simmer for 2 to 3 minutes to reduce slightly and cook off some of the alcohol.
7
Add the remaining chicken stock to the pan, bring to a gentle simmer, and let the mixture cook for another 3 to 4 minutes so the flavors meld.
8
In a small bowl, mix the cornstarch with water to form a smooth slurry, then slowly whisk this into the simmering mushroom-Marsala mixture and cook for 2 to 3 minutes until the sauce thickens to a light gravy consistency.
9
Turn the heat to low and stir in the butter until melted and the sauce becomes glossy; taste and adjust seasoning with a pinch more salt and pepper if needed.
10
Slice the steamed chicken cutlets into strips or leave whole, then place them on serving plates and spoon the hot mushroom-Marsala sauce generously over the top.
11
Garnish with chopped fresh parsley and serve immediately, pairing with steamed vegetables or a simple salad if desired.