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Chicken Marsala
A rich Italian classic with tender chicken, earthy mushrooms, and a silky Marsala wine sauce.

Ingredients

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  • 2 boneless chicken breasts, halved thin

  • ½ cup flour

  • Salt and pepper

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 8 oz mushrooms, sliced

  • 2 cloves garlic, minced

  • ¾ cup Marsala wine

  • ½ cup chicken broth

  • Fresh parsley

Chef’s Note

Veal may be used as a classic substitute. Use thin veal cutlets and cook quickly until just golden and tender.

Directions

  1. Season chicken with salt and pepper, then lightly dredge in flour.

  2. Heat olive oil in a skillet over medium-high heat.

  3. Cook chicken 4–5 minutes per side until golden. Remove and set aside.

  4. Add butter and mushrooms to the skillet. Cook until browned.

  5. Add garlic and sauté briefly.

  6. Pour in Marsala wine and chicken broth. Simmer 5 minutes.

  7. Return chicken to pan and simmer until sauce thickens slightly.

  8. Garnish with parsley and serve.

🍷 Pairings & Kitchen Essentials

       🍷 Wine Pairing
            Chef’s Pairing

  • Marsala

  • Pinot Noir

  • Chianti Classico

Chef’s note:
Earthy mushrooms and Marsala sauce pair beautifully with wines that have gentle fruit, acidity, and savory depth.

      🥗 Suggested Side

  • Garlic mashed potatoes

  • Roasted asparagus

  • Buttered egg noodles

  • Fresh parsley

  • Optional: crusty bread for the sauce

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🍳 Kitchen Essentials
 

  • Titanium Frying Pan​​

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  • Kitchen Tongs

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  • Mixing Bowl

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