Real Recipes From Real Home Cooks ®

chicken marsala

(4 ratings)
Recipe by
Scott Anderson
Shepherdstown, WV

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.

(4 ratings)
yield 10 serving(s)
prep time 40 Min
cook time 20 Min

Ingredients For chicken marsala

  • 1 oz
    minced shallots
  • 2 sprig
    thyme, leaves
  • 1 sm
    bay leaf
  • 1/2 tsp
    black peppercorns, whole
  • 8 oz
    dry red wine
  • 32 oz
  • 8 oz
    marsala wine
  • salt to taste
  • ground black pepper, as needed
  • 4 oz
    butter, diced
  • 10
    7-8 ounce chicken breasts, trimmed with fat removed
  • 2 tsp
  • 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

  • 1
    In a saucepan, combine the shallots, thyme, bay leaf, peppercorns, and wine. Reduce by half over medium-high heat.
  • 2
    Add 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.
  • 3
    Finish 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
  • 5
    Pound 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.)
  • 6
    Heat 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.
  • 7
    Skim 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.
  • 8
    De-glaze the pan with the wine; reduce until it is almost dry (au sec).
  • 9
    Return 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.
  • 10
    Serve immediately with the sauce

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