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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Marsala
...in your mind.
Chicken Marsala

Chicken Marsala

Serves 2-4 (whether you want 1/2 or 1 whole chicken breast each)


  • 2 large chicken breasts
  • Kosher salt & coarse ground black pepper
  • 1.5 cups all purpose flour
  • Olive oil
  • 2 tablespoons butter
  • 1/2 pound Cremini mushrooms, thinly sliced - but not too thin
  • 1 shallot, diced small
  • 4 small cloves garlic (or 2 large) finely chopped
  • 1 tablespoon flour
  • 2/3 cup Marsala wine, or dry sherry or port
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream


  1. Slice each breast in half horizontally to make 2 pieces, put in a ziplock bag and using a mallet or bottle pound thin to approximately 1/4" thick - and btw very carefully if using a bottle
  2. Put flour in a wide bowl or plate and season with salt & pepper, then coat chicken pieces in the flour lightly on each side, shaking off excess - put on a plate
  3. Heat 1/4 cup olive oil over medium high heat in a large pan until just shimmering, and add the chicken - you might need to do this in 2 stages, but no prob
  4. Cook until browned on both sides, 3-4 minutes a side then put on a wire rack or plate, and repeat with remaining pieces
  5. Leave a tablespoon of oil in the pan, add the butter and when melted put in the mushrooms - cook until just beginning to soften, about 3 minutes
  6. Make a well in the center, add a touch more oil and then the shallot & garlic - and when fragrant stir into the mushrooms
  7. Sprinkle flour over the top, and when mixed in to the mushrooms, add the Marsala and let simmer until reduced by about half
  8. Add the chicken stock and bring to another simmer, then add the cream - stir well to incorporate and simmer until thickened
  9. Put the chicken back in and let warm through
  10. Plate with the mushrooms and sauce and serve (with noodles if you like)