Chef John's Chicken Marsala Recipe - Allrecipes.com
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
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  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

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!

 
Jun 08, 2014

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

 

16 Ratings

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.

 
Jun 30, 2014

We all really liked this. I followed the recipe exactly with the exception of the Marsala (I know...it's chicken MARSALA!) but I didn't have any. I looked up substitutes and found that Marsala is brandy fortified white wine and an acceptable substitute is 1 cup white wine to 4 tsp. brandy. I will put Marsala on my next grocery list so I will be prepared next time!

 
Aug 27, 2014

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

 
Aug 24, 2014

I decided to make this with some homemade pasta & it tasted just like the one we get at our favorite Italian restaurant! I used 2 cups of Marsala wine and 1 to 1-1/2 cups stock, and replaced the shallot with 2 cloves minced garlic instead. I think I also used a bit more butter and flour too. This has become one of our favorite recipes!

 
Jul 11, 2014

I love chicken Marsala and this recipe is the best!!

 
Jul 05, 2014

Extremely good except for the fact that I had to thicken my sauce much longer than anticipated. The amount of chicken stock to add should be halved, as should the parsley amount. Other than that, excellent taste.

 

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Nutrition

  • 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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