Chicken Marsala

Recipe: Chicken Marsala

This recipe (culled from this one) is for one of those decadent, Little Luxury-worthy dishes that look and taste like a million times more effort went into them than is actually required to create them 🙂

Ingredients: Chicken Marsala

Ingredients: makes 4 servings

  • 4 boneless skinless chicken breasts, pounded flat 
  • About 10 crimini (baby portabello) mushrooms, sliced
  • Kosher salt, pepper
  • Extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1/3 cup + 1 tablespoon flour, separated
  • 1/2 cup chopped onion or shallot
  • 1-2 cloves garlic, minced
  • 1 cup Marsala
  • 1 cup veggie or chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon flat-leaf parsley, chopped

Chicken Marsala Mise en Place

Because this dish is so quick-cooking, it really helps to have everything prepped and measured (mise en place) before getting started. I didn’t do that the first time I made this dish, and while it tasted pretty good, it looked a hot, congealed mess.

Recipe: Chicken Marsala 2

  • Season chicken breasts with kosher salt and pepper, and dredge in 1/3 cup flour, shaking off excess.
  • Cook chicken in 1 tablespoon butter + 2 tablespoons EVOO in a large pan over medium high heat, roughly 4-5 minutes per side.
  • Remove chicken from pan, and set aside.
  • Add 1 tablespoon EVOO to pan, and cook sliced mushrooms for 3-4 minutes.
  • Remove mushrooms from pan, and set aside with previously cooked chicken. (I was tempted to stop here because the chicken and mushrooms looked and smelled so good together!)

Recipe: Chicken Marsala 3

  • Add 1 tablespoon butter + 1 tablespoon EVOO to pan, and cook onions/shallot until soft (2-4 minutes).
  • Add minced garlic, and cook 1 minute more.
  • Pour Marsala and broth into pan with onions and garlic, heat through, and stir to loosen juicy bits from the bottom of the pan.
  • Remove about 1/2 cup of the Marsala mixture from the pan, and place in a bowl.
  • Mix in 1 tablespoon flour, then return the flour mixture to the pan, cooking for 1 minute to thicken the sauce.
  • Remove the pan from heat, and stir in heavy cream.
  • Return chicken and mushrooms to pan, season with salt and pepper to taste, and garnish with parsley.
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  1. This dish is amazing!

  2. Oh my goodness! This looks amazing! Gorgeous pictures.

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