Sunday, February 24, 2008

Chicken Marsala

Honestly, it's not a cheap dish! I probably spent more money on marsala and cream than chicken and mushroom combined! However, on the bright side, it is a very delicious dish, and I don't have to travel to a restaurant, wait for a long time and spend even more money. :)) It's very important for a graduate student who lives on a tiny stipend.


  • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 2 tablespoons finely chopped shallot
  • 5 tablespoons unsalted butter
  • 10 oz mushrooms, trimmed and thinly sliced
  • 1 1/2 teaspoons finely chopped fresh sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup all-purpose flour
  • 4 skinless boneless chicken breast halves (2 lb total)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup plus 2 tablespoons dry Marsala wine
  • 2/3 cup heavy cream
  • 1 teaspoon fresh lemon juice


  1. Put oven rack in middle position and preheat oven to 200°F.
    Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
  2. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute.Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
  3. Put flour in a wide shallow bowl.Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
  4. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess.Transfer to sheets of wax paper, arranging chicken in 1 layer.
  5. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total.Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
  6. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds.Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
    Serve chicken with sauce.


michelle @ Us vs. Food said...

beautiful! that looks like the perfect chicken marsala.

chriesi said...

Mmm must be really tasty. Yumm.

Anonymous said...

jenny says
wow what a great execution of one of my favorite dish, also good for you for using dry marsala many chefs would approve thankyou for sharing

cheese puff said...

Michelle, thanks for visiting! That's far from perfect, but as a home cook, I am very happy with it~

cheese puff said...

Chriesi, you should really try it! Sometimes, it's hard to imagine the flavors. Plus, it's also very easy to do!

cheese puff said...

Jenny, thanks for your kind words! Yes, good quality marsala really makes a big difference. The simpler the dish, the more important are the ingredients!

kellypea said...

I love the combination of mushrooms and marsala and know what you mean about the cost. It is definitely worth it as you said. The recipe sounds delicious and the photography is excellent!

Anonymous said...

I was looking for chicken marsala recipes and came across your post through Tastespotting.

I wanted to ask whether you recommended a particular type of mushroom for the chicken marsala: button mushrooms, portobello, or another type of mushroom?

Torrance, CA