Grassland Beef - U.S. Wellness Meats

Chicken Marsala

chicken marsala, dinner recipe, Danielle Cochran

chicken marsala, dinner recipe, Danielle Cochran

“Chicken Marsala. This is one of my favorite weeknight meals. This meal is even easier thanks to @uswellnessmeats. Check out their extensive meat selection, add to cart and they ship right to your door! It makes dinner time even easier! Full recipe is below. Enjoy!” – Chef Danielle Cochran

Recipe By: Danielle Cochran | The Salty Cooker

USWM Shopping List: Chicken Breasts, Butter

Serving for 2 people. If you are cooking for more this recipe can be doubled/tripled and so on.


  • 1lb @uswellnessmeats Chicken breasts
  • 8oz sliced mushrooms
  • 2 tsp ground rosemary
  • 2 tsp Kosher Salt
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 2 cups chicken stock
  • 1 tbsp garlic, minced
  • 1/2 cup marsala wine
  • *slurry 1 tbsp cornstarch with 1/8 cup of water mixed

*This meal meal pairs really well with mashed potatoes & asparagus


Place a large skillet over medium heat. Add the olive oil and allow the pan to heat up for a couple of minutes. Season the chicken with salt/pepper and place in the pan. Cook for a couple of minutes and reduce heat to med/low and cover. Cook for 5 minutes and flip. Repeat this step. Check the internal temp, remove the chicken when it reaches 165 degrees. Place on a plate and set aside. To the pan add the butter and mushrooms. Brown the mushrooms and add the marsala wine. Cook the wine down for 5-8 minutes. Should look close to a syrup. Mix in the chicken stock, garlic and seasonings. Stir well. Make the slurry and add to the pan. Stir continually until thickened. Add the chicken to the pan. Let cook for a couple of minutes and enjoy!


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Danielle Cochran

Danielle Cochran

Danielle Cochran is a recipe creator focusing on gluten free and dairy free recipes that taste amazing. Find her tasty recipes and cooking adventures on her blog, The Salty Cooker.