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Chicken Marsala

Chicken Marsala is a classic recipe with great flavor for company or even a date night in
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4
Author: Paige

Ingredients

  • 2 Chicken Breasts, skinless, boneless 8-10 ounces each
  • 1/2 tsp Salt
  • 1/3 tsp Pepper, freshly ground
  • 1 cup Flour, all purpose
  • 1/4 cup Vegetable Oil
  • 3 strips Applewood Smoked Bacon, cut in 1/2" pieces
  • 2 tbsp Shallot, sliced thinly
  • 1 cup Crimini Mushrooms, sliced 1/2" thick
  • 1 cup White Button Mushrooms, sliced 1/2" thick
  • 1 cup Shitake Mushrooms, sliced 1/2'thick
  • 1 Garlic clove, minced
  • 1 teaspoon Tomato Paste
  • 1 1/2 cups Marsala wine
  • 4 1/2 teaspoons Lemon Juice, freshly squeezed
  • 4 tablespoons Butter, unsalted, cut in small pieces z
  • 2 tablespoons Italian Parsley, chopped fine
  • Sunflower oil

Instructions

  • Heat oven to 200 degrees with the oven rack adjusted to the middle.
  • PREPARE THE CHICKEN BREASTS
  • Cut the chicken breasts in half horizontally.
    Cover the chicken in wax paper or plastic wrap pound to an even 1/4 inch thickness with a meat pounder or bottom of a heavy, flat surface. You'll have 4 pieces.
  • Pat the chicken dry with a paper towel and season each slice with the salt and pepper.
  • Place the flour on a pie plate or regular large plate, and dip each chicken breast in flour, shaking off any excess, then transfer each piece to a separate plate.
  • Heat 3 tablespoons oil in a 12 inch non-stick skillet over medium heat
    Place two chicken pieces in the skillet and cook until golden brown on one side, about 3 minutes.
    Turn chicken over and continue cooking for 3 more minutes, until the chicken is no longer pink inside.
    Wipe out skillet, and repeat with remaining oil and the other two pieces of chicken.
  • Place all chicken on a heatproof platter or shallow pie plate tented loosely with aluminum foil to keep them warm in the oven while you make the sauce.
  • PREPARE BACON
  • Place the 1/2" pieces of bacon in the now empty skillet on medium heat, and cook until crisp, stirring and scraping the pan bits with a wooden spoon until the bacon is crisp, about 5 minutes.
    Remove bacon and transfer to a paper-towel lined plate.
  • COOK THE SHALLOTS
  • Place the two tablespoons of shallot in the now empty pan, and cook until soft, stirring occasionally with a wooden spoon, about 5 minutes.
  • MAKE THE MUSHROOM MARSALA WINE SAUCE
  • Add the sliced mushrooms to the pan with the shallot, and cook in the skillet on medium heat, stirring occasionally with a wooden spoon, until mushrooms are soften and lightly browned on the edges, 6-8 minutes.
  • Stir in the minced garlic clove, tomato paste and the cooked bacon, continue cooking for one minute, remove pan from heat.
  • Stir in the Marsala wine, a scrape up any bits from the bottom of the pan with your wooden spoon.
  • Return to the heat, increase to medium high, and cook the mixture for about 5 minutes, or until the sauce is slightly thickened, stirring it occasionally.
  • Turn off heat and stir in lemon juice and butter, another pinch of salt and pepper, and one tablespoon of the fresh parsley. Stir gently to combine together.
  • Remove chicken from the oven and place on a serving platter, pour warm sauce over the chicken and sprinkle with remaining fresh parsley and serve immediately.

Notes

  • I used a dry Marsala wine, not sweet.
  • This recipe was updated December 2019