Chef John's Chicken Marsala Recipe -
Chef John's Chicken Marsala  Recipe
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Chef John's Chicken Marsala
A classic Italian chicken with mushrooms and wine sauce. See more
  • READY IN 1 hr

Chef John's Chicken Marsala

Recipe by  

"Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Season chicken breasts all over with salt and pepper.
  2. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  3. Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  4. Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  5. Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  6. Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2014

Perfect, classic chicken marsala. This was so simple but it looked like I worked all day on it. I had two minor changes.....I added a few more mushrooms because we love them and I used bonelss skinless chicken breasts because that is what I had on hand. Thanks for a easy and delicious recipe Chef John!

Most Helpful Critical Review
Oct 27, 2014


Jun 06, 2014

OMG!! Fantastic Chicken Marsala and served over pantanella pasta, thanks again Chef John for a fanrtastic and easy recipe for one of my favorites.

Oct 23, 2014

Awesome flavor! We loved it! I used a good quality Marsala so I wouldn't mess this recipe up! I followed the recipe exactly, even plating it on a piece of toasted sourdough bread. Next time I may cut down on the chicken stock as it was thin prior to me using a little starch and water. Thanks Chef John! I think it was the best thing I've ever cooked!!

Jun 08, 2014

Made this tonight for dinner - flavor was fantastic! Thanks Chef!

Sep 28, 2014

We did not have any Marsala Wine but some good old North Carolina Red Sweet Muscadine Wine just hit the spot. Great Receipe. Also did not have any Shallots so we were forced to use Onions and Garlic. What is not to like...Serve over rice with Broccoli or Zucchini.

Oct 30, 2014

I often order Chicken Marsala in many different restaurants. This is the best I've had and I made it myself.

Aug 27, 2014

Perfect!! I didn't change anything. Everyone loved it!


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  • Calories
  • 799 kcal
  • 40%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 39 g
  • 60%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 51.1 g
  • 102%
  • Sodium
  • 2391 mg
  • 96%

* Percent Daily Values are based on a 2,000 calorie diet.

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