Recipe by Chef John
"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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skin-on, boneless chicken breast halves
salt and ground black pepper to taste
white mushrooms, sliced
chopped fresh parsley
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!
OMG!! Fantastic Chicken Marsala and served over pantanella pasta, thanks again Chef John for a fanrtastic and easy recipe for one of my favorites.
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!!
Made this tonight for dinner - flavor was fantastic! Thanks Chef!
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.
I often order Chicken Marsala in many different restaurants. This is the best I've had and I made it myself.
Perfect!! I didn't change anything. Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken Marsala
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 351
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