Chicken & Oyster Mushroom Marsala Wrap

Chicken & Oyster Mushroom Marsala Wrap

Chicken & Oyster Mushroom Marsala Wrap

A rich, savory wrap featuring tender chicken and HENOSIS oyster mushrooms in a classic Marsala wine reduction.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

  • 1 lb chicken breast, thinly sliced or pounded

  • ½ lb oyster mushrooms (or cremini/shiitake), sliced

  • 1 shallot, minced

  • 2 tbsp olive oil

  • ¼ cup Marsala wine

  • ¼ cup chicken stock

  • 1 tbsp butter

  • 2 tbsp flour

  • Salt and pepper to taste

  • 1 tbsp chopped parsley

  • 4 tortillas or wraps

Instructions

  1. Season chicken with salt and pepper and lightly dredge in flour.

  2. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook chicken until browned and cooked through. Set aside.

  3. Add remaining oil, mushrooms, and shallots to the pan and sauté until mushrooms are tender and slightly browned.

  4. Add Marsala wine and reduce by half.

  5. Stir in chicken stock and butter to create a smooth sauce.

  6. Return chicken to the pan and coat in the sauce.

  7. Serve in warm tortillas and garnish with parsley.

Chef’s Note

Oyster mushrooms develop a beautiful texture when sautéed with enough space in the pan—avoid overcrowding for the best results.

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