Entrée: Italy – Pollo alla Marsala (Marsala Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 boneless, skinless chicken breasts, about 1.5 lb total (680 g total) (pounded to about 1 / 4–1 / 2 inch (0.635 to 1.27 cm) thickness)
Salt and black pepper to taste
1 / 3 cup (40 g) all-purpose flour for dredging
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter
8 oz (225 g) cremini or button mushrooms, sliced
1 small shallot or 1 / 4 onion, minced
3 / 4 cup (180 ml) Marsala wine
3 / 4 cup (180 ml) chicken stock
2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

4 boneless, skinless chicken breasts, about 1.5 lb total (680 g total) (pounded to about 1 / 4–1 / 2 inch thickness)
Salt and black pepper to taste
1 / 3 cup (40 g) all-purpose flour for dredging
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter
8 oz / 225 g cremini or button mushrooms, sliced
1 small shallot or 1 / 4 onion, minced
3 / 4 cup (180 ml) Marsala wine
3 / 4 cup (180 ml) chicken stock
2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season and dredge chicken in flour, shaking off excess.
2. Heat oil and 1 tbsp (15 ml) butter in a skillet over medium-high heat; brown chicken 3–4 minutes per side, then remove and keep warm.
3. Add remaining butter to the pan; sauté shallot until soft, then add mushrooms and cook until golden.
4. Pour in Marsala wine to deglaze, scraping up browned bits; reduce by half.
5. Add chicken stock and simmer 3–4 minutes until sauce slightly thickens.
6. Return chicken to the pan and simmer 2–3 minutes until heated through and sauce coats the chicken.
7. Sprinkle with parsley and serve.

1. Season and dredge chicken in flour, shaking off excess.
2. Heat oil and 1 tbsp butter in a skillet over medium-high heat; brown chicken 3–4 minutes per side, then remove and keep warm.
3. Add remaining butter to the pan; sauté shallot until soft, then add mushrooms and cook until golden.
4. Pour in Marsala wine to deglaze, scraping up browned bits; reduce by half.
5. Add chicken stock and simmer 3–4 minutes until sauce slightly thickens.
6. Return chicken to the pan and simmer 2–3 minutes until heated through and sauce coats the chicken.
7. Sprinkle with parsley and serve.