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Chicken Marsala Dinner

BY Kevin Lee Jacobs | December 19, 2021 4 Comments

Jump to Recipe Print Recipe

Last updated on January 10th, 2022

Ah, Chicken Marsala. If you’ve never tried it, you must. Who can resist pan-fried chicken cutlets and mushrooms that are bathed in an aromatic Marsala wine sauce? Not me! As a matter of fact, I’m planning to serve this Italian-American elegance for Christmas dinner this year. Here’s the video how-to, along with a handy printable recipe:

Here’s the printable:

Print Recipe
5 from 1 vote

Chicken Marsala

Chicken cutlets and mushrooms in a rich Marsala wine sauce.
Prep Time10 mins
Cook Time30 mins
Course: Main Course, Dinner
Cuisine: Italian-American
Servings: 4

Ingredients

  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt (plus extra for sprinkling)
  • 1/4 teaspoon freshly-ground black pepper (plus extra for sprinkling)
  • 2 chicken breasts (1 1/2 Lbs. total), sliced horizontally in half and pounded to 1/4-inch thickness
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 1/4 cup diced onion
  • 8 ounces sliced mushrooms
  • 2 teaspoons garlic paste (or 2 minced cloves of fresh garlic)
  • 3/4 cup chicken broth or stock
  • 3/4 cup dry Marsala wine
  • 3/4 cup heavy cream
  • 1 teaspoon Italian seasoning
  • Chopped fresh parsley for garnish

Instructions

  • Put the flour, salt, and pepper in a gallon-size zip-lock bag. Shake to mix. Add the chicken, seal the bag, and toss until all of the chicken is evenly coated.
  • In a large skillet (cast-iron or stainless steel for best browning), warm the olive oil and 2 tablespoon of the butter over medium heat. When the butter melts and its foaming subsides, add the chicken. Cook until the chicken is golden brown but not cooked through -- about 3 minutes per side. Remove the chicken to a plate.
  • Add the remaining 2 tablespoons of butter to the skillet. Then stir in the onion, mushrooms, garlic paste, and a sprinkling of salt and pepper. Saute over medium-low heat until the mushrooms begin to brown -- about 4 minutes. (If you are using diced fresh garlic, add it after the mushrooms have browned.)
  • Add the broth, Marsala wine, heavy cream, and Italian seasoning to the skillet. Bring to a boil over high heat while stirring from time to time. Then lower the heat, and let the sauce simmer gently until it reduces and begins to thicken -- 8-10 minutes. Return the chicken to the skillet, spoon some of the sauce over each piece, and cook just until the chicken achieves 165°F when tested with a digital thermometer -- 5-10 minutes. Do not over-cook the chicken!
  • Serve each chicken piece on a bed of mashed potatoes (or rice, or pasta), and spoon some of the sauce over the top. Enjoy!

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Comments

  1. 1

    John says

    December 19, 2021 at 12:50 pm

    Thank you for this. Looks GREAT. Also, Kevin, thanks for adding the printed recipe to this posting. So much easier to find.

  2. 2

    Julia says

    December 19, 2021 at 5:09 pm

    Hmmmmm….this looks delish and you make it look easy.
    Can’t wait to try soon.
    Thank you!

  3. 3

    Phyllis says

    December 21, 2021 at 12:36 pm

    I have not made this is years – but will do so soon, looks yummy, Thank you and wish you and Mr. Fox a very safe and healthy New Year!!!

  4. 4

    Kim says

    December 29, 2021 at 11:23 am

    5 stars
    Hey Kevin! I am so glad I decided to make this recipe!!! I am eating Vegan these days so I made a great Seitan that paired nicely with this ( if you can imagine . lol ) and served it atop baked sliced red potato , paired with carrots and asparagus. What a delight! I needed a ‘win’. Really really good. Thx! As a side, I am looking to build a new home , hopefully a log cabin, and I told my husband about your lovely bank of bay windows with the glass shelves with winter flowers and starts. You are the first blog I read educating on winter sowing. I guess I’ll need to re read that post as my Gardening zone might be 6. Love the dish! Love your posts! God bless!

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