Chicken Marsala

There are some dishes that make sense the second they hit the table, and Chicken Marsala is one of them. This is an old-school Italian-American favorite with golden chicken and the deep, savory character of Marsala. Put it out when people are coming over and let the table do the rest. It has the kind of comfort that belongs on a Sunday table. For me, this is the sweet spot: familiar enough to feel like comfort food, but good enough that you are already thinking about the next bite. That is the kind of cooking I want this site to be full of — approachable, full of flavor and never precious about itself. Make it, tweak it to your taste and have a little fun with it. That is the whole point.

Italian-American

Classic Chicken Marsala

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Classic Chicken Marsala brings the kind of bold, comforting Italian-American flavor that belongs in the regular rotation.

Prep 25 minutes mins

Cook 25 minutes mins

Total 50 minutes mins

Makes 4

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Ingredients  

1x2xCustom

• ▢ 2 lbs chicken breast cut in half or in thirds, then pounded thin
• ▢ Flour as needed
• ▢ Salt and Pepper as needed
• ▢ 2 Rosemary sprigs
• ▢ 1 large shallot finely diced
• ▢ 3 large garlic cloves grated
• ▢ 1 pound baby bella mushrooms diced or sliced (you choose)
• ▢ 3 cups Marsala wine good Marsala imported from Italy
• ▢ 3/4 cup Chicken or Beef Broth plus more as needed
• ▢ 2 tbsp cold butter
• ▢ Salt and Pepper as needed

Instructions 

Cook Mode

• Prep all the veggies by finely dicing the shallot, grating the garlic, and dicing/slicing the mushrooms. Then set aside until you’re ready to use.
• Slice your chicken and liberally season with salt and pepper.
• Heat a large skillet over medium-high heat, once hot, lower to medium and add avocado oil and a few tablespoons of butter. Once hot, add a large rosemary sprig followed by a few pieces of chicken (don’t overcrowd the pan). Cook for about 3-4 minutes on one side (or until golden brown and crispy), flip, and then cook for another 2-3 minutes. Remove the chicken and continue with the next batch.
• Once the chicken is done, add the mushrooms along with a tablespoon of butter and a drizzle of olive oil. Cook until the mushrooms are browned and slightly caramelized (about 5-7 minutes). Then add the shallots and garlic. Season with salt, and cook until fragrant.
• Turn the heat off, and carefully add the marsala wine. Simmer until the wine reduces by half. Then season with salt, add the chicken back to the pan along with the broth, and simmer until the sauce begins to thicken.
• Taste, and adjust salt as needed, and garnish with chopped parsley.