Creamy Mushroom Chicken Marsala


  • 6-8 bone-in chicken thighs
  • Salt and pepper
  • 1/2 cup flour
  • 3 tablespoons olive oil, divided
  • 1/3 cup minced shallots
  • 1-8 oz box sliced baby portabellas
  • 1-3 oz box sliced shitake mushrooms
  • 1 tablespoons minced garlic
  • 2 teaspoons minced fresh thyme
  • 1/2 cup Marsala wine
  • 1 cup Andre Prost Coconut Milk (found in the baking section)

This tasty skillet dish is easily assembled for everyday or fancy enough for company. A creamy mushroom, Marsala and dairy-free Andre Prost Coconut Milk sauce is perfect over rice, noodles or potatoes.


  • 25 minutes to assemble
  • 20 minutes to cook
  • Total time: 45 minutes


  • Serve 4-6


  1. Remove skin from chicken thighs and pat dry. Salt and pepper both sides, according to taste. Dust with flour.
  2. Heat 2 tablespoons olive oil in large skillet over a medium- high heat. Sauté thighs on both sides until a deep golden brown. Remove thighs to plate and cover with foil.
  3. Cook shallots in pan drippings until slightly golden. Add remaining tablespoon of oil, mushrooms and garlic. Cook, stirring occasionally until water from mushrooms is mostly evaporated. Add thyme and cook one minute.
  4. Add Marsala and bring to a boil. Cook until reduced by one half and add Coconut Milk. Stir well and add chicken with accumulated juices. Cover and simmer for 10 minutes. Adjust salt and pepper and serve.

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