Chicken Marsala

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Chicken-Marsala

My sweet friend Megan, who use to blog at Megan’s Cookin’, posted this fabulous chicken marsala recipe in January and I’m so glad I finally made it. Chicken cutlets with mushrooms and bacon in a luscious sauce – it’s one of those meals that is so good you just want to lick your plate clean.

Chicken-Cutlets

I cooked the chicken cutlets in my cast iron pan so they would crisp up nicely. I don’t know why it took me so long to learn that I couldn’t get a beautiful, brown cutlet in a non-stick pan.

The recipe calls for 4 boneless, skinless chicken breasts, but I usually have frozen chicken breasts from Costco in the freezer and they are so huge that when I make chicken cutlets from them, I cut them in half horizontally before pounding them out evenly to 1/4 inch thick.

Chicken-Marsala-Sauce

I couldn’t resist taking a picture of the butter melting into the luscious sauce. I think it’s the pat of butter that adds the richness to the sauce that makes you want to lick your plate clean. Megan keeps a bottle of Marsala in her cupboard just to make this dish. It’s a fortified wine and will keep in the cupboard a long time.

Chicken-Marsala-plated

I bought the marsala to make Risotto Bolognese. I recommend you try both meals. They’re both fabulous. Thanks Megan! So glad you posted this one.

Image
Yield: 4 chicken breasts

Chicken Marsala

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)*
  • All-purpose flour, for dredging
  • Lemon Pepper
  • 1/4 cup extra-virgin olive oil
  • 4 slices bacon, chopped into pieces (I used Hormel frozen fully cooked bacon)
  • 8 ounces mushrooms, stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoon unsalted butter
  • Chopped parsley or chives for garnish

Instructions

  1. Cover chicken breasts with plastic wrap or wax paper (I also like to put them in a Ziploc) and pound with a flat meat mallet, until they are about 1/4-inch thick.*
  2. Combine flour and lemon pepper in a pie tin. Dredge both sides of the chicken in the seasoned flour.
  3. Heat oil over medium-high in a large skillet. When the oil is hot, place the chicken in the pan and cook for 5 minutes on each side until golden, turning once–do this in batches if the pieces don’t fit comfortably in the pan.
  4. Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the bacon to the drippings in the pan, saute for 1 minute to render out some of the fat.
  5. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
  6. Pour the Marsala in the pan and reduce down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
  7. Stir in the butter and return the chicken to the pan; Season with salt and pepper and garnish with chopped parsley or chives before serving.

Notes

*The recipe calls for 4 boneless, skinless chicken breasts, but I usually have frozen chicken breasts from Costco in the freezer and they are so huge that when I make chicken cutlets from them, I cut them in half horizontally before pounding them out evenly to 1/4 inch thick.

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