Chicken Marsala with a Twist

Andy Anderson !


Chicken Marsala is a classic Italian dish rich in history and flavor. Imported from Sicily and made from local grapes, Marsala is Italy's most famous fortified wine.

The twist to this recipe is that we’re going back to its roots. Nothing fancy, just what it was intended to be. The dish dates back to the 19th century, when it most likely originated with English families who lived in the western Sicily region, where Marsala wine is produced. Nothing fancy… just simple fare. Just like Aunt Josephine would have wanted it.

So, you ready… Let’s get into the kitchen.

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10 Min
30 Min
Stove Top


2 medium
boneless, skinless chicken breasts
flour, for dusting the chicken
2 Tbsp
olive oil, extra virgin
3 Tbsp
clarified butter, unsalted
8 oz
mushrooms, sliced
1 medium
shallot, finely chopped
2 c
marsala wine, dry
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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1Gather your ingredients.

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2Salt and pepper the chicken breasts on both sides.

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3Dust the chicken breasts with flour.

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4Shake off the excess, and allow the chicken to rest for ten minutes.

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5Dust the chicken a second time.

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6Add one tablespoon of butter, and the olive oil to a pan over medium-to-medium high heat.

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7When the butter and oil are melted and incorporated, add the chicken breasts.

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8Chef’s Note: If you’re not using clarified butter, then wait until the foaming subsides before adding the chicken. Non-clarified butter contains water, and we want that to simmer off, before adding the chicken. Clarified butter does not contain any water, so you can add the chicken as soon as the butter melts into the oil.

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9Sauté the chicken about five minutes on each side, or until golden brown.

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10Transfer the chicken to a plate, cover, and reserve.

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11Add the two additional tablespoons of butter to the pan, and then add the shallots.

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12Sauté until fragrant, about 1 minute.

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13Add the mushrooms.

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14Sauté until most of the moisture evaporates, about 5 to 7 minutes.

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15Add the Marsala wine.

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16Use a wooden spoon to scrape up the brown bits (fonds), and incorporate them back into the sauce.

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17Add the chicken back to the sauté pan.

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18Lower the heat to low, and cook for about 30 minutes.

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19Chef’s Note: After 30 minutes, the chicken should be nice and tender

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20Chef's Note: Remove the chicken, and place on a serving plate.

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21Increase the heat to high, and reduce the sauce by half, about 6 to 7 minutes.

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22While the sauce in reducing add a bit of salt and pepper to season.

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23Chef’s Tip: Remember that seasoning is best accomplished while cooking; not at the end.

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24Remove from heat and add the remaining tablespoon of butter.

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25Stir the butter into the reduced sauce.

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26Pour the sauce over the chicken and serve. Enjoy

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27Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Sodium, Soy Free