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Chef John's Chicken Marsala

Chef John's Chicken Marsala

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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Ingredients

1 h servings 799 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 799 kcal
  • 40%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 51.1 g
  • 102%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 2391 mg
  • 96%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 246
  1. 308 Ratings

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Most helpful positive review

Superb recipe and better by far if you use Trader Joe's Organic Chicken Broth (the reg.) It's almost as good as homemade. I soak my chicken breasts beforehand in milk and marsala, about 1/2 cup ...

Most helpful critical review

Followed recipe to the letter. Was very disappointed. The sauce was not nearly thick enough, was a pale golden color and not all that flavorful. It wasn't terrible, but definitely needs so...

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Least positive
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Superb recipe and better by far if you use Trader Joe's Organic Chicken Broth (the reg.) It's almost as good as homemade. I soak my chicken breasts beforehand in milk and marsala, about 1/2 cup ...

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 s...

This recipe is straight forward and the final product is very impressive. I added a bit more flour to make the sauce thicker because I wanted it to be more like gravy. As suggested, I served it ...

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...

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 ...

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 ...

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

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

Followed recipe to the letter. Was very disappointed. The sauce was not nearly thick enough, was a pale golden color and not all that flavorful. It wasn't terrible, but definitely needs so...

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