Recipe Index

Italian | Chicken Marsala

Posted on October 1, 2011

Tasty and easy to make. You can use less chicken, but keep the sauce amount the same. You can also reduce the butter to one tablespoon in the sauce. I added the options of adding mushrooms and serving over fettuccine noodles.

Yield: 6 servings

chicken marsala


6 half-chicken breasts, filleted to 1/4 inch strips and pounded

1/2 cup flour seasoned with 1/4 teaspoon each kosher sea salt and freshly ground pepper

4 tablespoons clarified butter or ghee

3/4 cup Marsala wine

3/4 cup concentrated brown stock or demi-glace

3 tablespoons finely chopped flat leaf parsley

1 ounce (2 tablespoons) unsalted butter, cold

kosher sea salt, to taste

freshly ground pepper



Dust the chicken cutlets in the seasoned flour and pat off any excess.

Heat a large saute pan (not non-stick) and add the clarified butter. Saute the chicken 1 to 2 minutes on each side and remove to a warm platter.

Pour off remaining fat from the pan, add stock and Marsala, scraping any brown bits from the bottom of the pan. Reduce the sauce by half, remove from heat, add parsley, unsalted butter, and season to taste with salt and pepper.

Return the chicken to the sauce, reheat 1 minute and serve.

Option: Saute a couple of handfuls of mushrooms in butter and garlic. Add to the finished sauce right before you add back the chicken.

Option: Serve over fettuccine noodles.



(Ref. Home Chef's "Chicken Marsala" recipe, "Quick and Easy Sauces" class.)