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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Chicken Marsala

I don’t know how it is possible that I have never tried chicken marsala before, but until tonight that was the case. I always consider it at restaurants but then end up choosing something else. I have read many, many raves about this particular recipe on the cooking message board I frequent so I finally gave it a shot. It was delicious! Ben and I both really enjoyed it. It definitely has a unique flavor to it and it will be a great addition to my ever-growing list of dinners.

This recipe comes from Laura’s blog, and is her adaptation of the original recipe from Cook’s Illustrated. I really appreciate the detailed instructions in this recipe. I think I am going to have to investigate Cook’s Illustrated further, because people who cook from it really seem to love it. I chose to use turkey bacon rather than pancetta. I only made two chicken breasts (pounded thin) but the regular amount of sauce which worked out well.

Chicken Marsala
2-4 boneless, skinless chicken breasts
1 cup unbleached all-purpose flour
kosher salt
ground black pepper
2 tbsp. olive oil
4 slices of bacon or pancetta, chopped
2 cups white or cremini mushrooms
2 large garlic cloves, minced
1 tbsp. minced shallot
1 tbsp. tomato paste
1 ½ cups Marsala wine (sweet)
1 ½ tbsp. fresh lemon juice (1 small lemon)
4 tbsp. unsalted butter, cut into 4 pieces, at room temperature
2 tbsp. chopped fresh parsley leaves

Adjust oven rack to lower-middle position. Place a large heatproof dinner plate on the oven rack, and heat oven to 200° F. Heat a 12” heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in a shallow bowl or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside.

Add oil to hot skillet and heat until shimmering. Place floured cutlets in a single layer in the skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return to oven.

Return skillet to low heat and pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With a slotted spoon, transfer the pancetta to a paper-towel lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic and shallot; sauté for 1 minute.

Add cooked pancetta and tomato paste. Stir while sautéing, until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom until sauce is slightly syrupy and reduced to about 1 ¼ cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from the chicken. Whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

Source: A La Carte by Laura

  • Marco

    owww! Great blog! Thanks for the recipes! cheers

  • Carrie

    Looks great, I want to try this soon!

  • Ashleigh

    That looks amazing! Too bad my husband hates mushrooms. I will save this for a night I am solo. Yum! Thanks for the post.

  • Jigginjessica

    This sounds excellent!!

  • megan

    I too wish my husband liked mushrooms, that looks really good! Those noodles are neat, I’ve never seen ones like that.

  • Renea

    Wow! This looks beautiful!

  • How thin should I pound the breasts? I want to make sure I get this just right:) First time making marsala or having it! I agree I am 30 and how have I not had this ever!

  • Annie

    Honestly, I never measure them. I just pound them until they look right to me. I wouldn’t worry about it too much.

  • Love this recipe…uhmm yummy!

  • Shari

    This was very good, substituted the pancetta with turkey bacon and made with red skinned mashed potatoes and roasted broccoli, yummy :-)