Chicken Marsala Recipe

1
Scott Anderson

By
@Chef_Scott

I’m bringing this recipe to you this winter season at the request of a friend of mine in Sharpsburg, MD. We often go over recipes and new ideas and she asked about this dish so I worked on it and decided that the most flavorful recipe to date was one that I learned at the Culinary Institute of America. I however substituted chicken for veal in the recipe from the CIA Professional Chef – 8th edition.

I also wanted to go more “Green” with my cookware and decided upon a new line from Cuisinart called GreenGourmet –Hard Anodized. They have a petroleum-free ceramic-based nonstick interior and an Eco-friendly riveted stick handle made from 70% recycled stainless steel, and it’s oven and broiler safe.

They key to this recipe is making a great sauce and starting with fresh ingredients and purchasing your poultry locally if possible. You will need a pan that can handle even browning and searing to give you the best-finished product, that’s why I recommend the GreenGourmet line.

Rating:
★★★★☆ 4 votes
Comments:
Serves:
10
Prep:
40 Min
Cook:
20 Min

Ingredients

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MARSALA SAUCE - MAKES 32 FLUID OUNCES

1 oz
minced shallots
2 sprig(s)
thyme, leaves
1 small
bay leaf
1/2 tsp
black peppercorns, whole
8 oz
dry red wine
32 oz
demi-glace
8 oz
marsala wine
salt to taste
ground black pepper, as needed
4 oz
butter, diced

CHICKEN MARSALA

10
7-8 ounce chicken breasts, trimmed with fat removed
2 tsp
salt
1 tsp
ground black pepper
3 oz
flour (optional, but i tend to use it)
2 oz
clarified butter
1/2 oz
shallots, minced
6 oz
white wine (dry is preferred)
24 oz
marsala sauce
5 oz
butter (optional - but adds a nice finishing touch)

How to Make Chicken Marsala Recipe

Step-by-Step

  • 1In a saucepan, combine the shallots, thyme, bay leaf, peppercorns, and wine. Reduce by half over medium-high heat.
  • 2Add the Demi-Glace and continue to simmer until the sauce has developed a good flavor and consistency. Add the Marsala and return to a simmer. Season with salt and pepper. Strain the sauce through a fine mesh strainer into a clean saucepan.
  • 3Finish the sauce by swirling in the butter. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use.
  • 4--------------------------------------------------
    Cooking the Chicken
  • 5Pound each breast between sheets of layered plastic wrap to a thickness of ¼ inch. Blot dry and season with salt and pepper. Dredge in flour, if desired. (This is to remove any remaining moisture and assist in browning.)
  • 6Heat butter or oil in a large sauté pan over medium-high heat until it is almost smoking. Sauté the chicken until it is cooked through at 165 degrees, about 2-3 minutes per side. Remove the chicken from the pan and keep warm while completing the sauce.
  • 7Skim the fat off the surface of remaining liquid if breasts were not trimmed and add the shallots and Sauté until they are translucent, about 1 minute.
  • 8De-glaze the pan with the wine; reduce until it is almost dry (au sec).
  • 9Return the sauce to a simmer and adjust the seasoning with salt and pepper as needed. Swirl in the butter to finish the sauce, if desired.
  • 10Serve immediately with the sauce

Printable Recipe Card

About Chicken Marsala Recipe

Course/Dish: Chicken
Regional Style: Italian




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