Chicken Marsala

Chicken Marsala

BrianCamfam Cookery
Blame my father! He taught me how to make Marsala Mushrooms in my early teens and this has become an offshoot. I have also been known to make this without the chicken, creating a Marsala Sauce to accompany my prime beef filets! This is a GO TO when Dad and I find ourselves alone in the kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 people
Calories 500 kcal


  • 1 12" Skillet


  • 1 ⅛ cups Marsala Dry – NOT Sweet
  • 2 tsp unflavored gelatin
  • ½ ounce dried porcini mushrooms rinsed
  • 16 oz boneless, skinless chicken breasts trimmed and pounded to about 1/2in thick
  • Kosher salt
  • 1 cup chicken broth
  • ½ cup all-purpose flour
  • 7 tsp vegetable oil
  • 1 ½ ounces pancetta cut into 1/2-inch pieces
  • 8 ounces cremini mushrooms trimmed and sliced thin
  • 1 shallot small – minced
  • 1 ½ tsp tomato paste
  • ½ tsp garlic minced
  • 1 tsp lemon juice
  • ½ tsp fresh oregano minced
  • 1 ½ tbsps unsalted butter cut into 3 pieces
  • 1 tsp fresh parsley minced


  • Bring 1 cup Marsala, gelatin, and porcini mushrooms to boil in small saucepan over high heat.
  • Reduce heat to medium-high and vigorously simmer until reduced by half, 4 to 6 minutes.
  • Pound chicken breasts to an even 1/2-inch thickness.
  • Place cutlets in a ZipLock bag and toss thoroughly with 1 teaspoon salt (and 1/4 teaspoon pepper, if desired) Set aside for 15 minutes.
  • Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids.
  • Return Marsala reduction to saucepan, add broth, and return to boil over high heat.
  • Lower heat to medium-high and simmer until reduced to 3/4 cup, 8 to 10 minutes. Set aside.
  • Spread flour in shallow dish and dredge chicken in flour, shaking gently to remove excess and place on wire rack set in rimmed baking sheet.
  • Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking.
  • Place cutlets in skillet and lower heat to medium.
  • Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Don’t worry if they are not cooked through, they will finish in the sauce.
  • Return now-empty skillet to medium-low heat and add pancetta.
  • Cook pancetta (or chopped up bacon), stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes.
  • Add cremini mushrooms and increase heat to medium-high.
  • Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.
  • Using slotted spoon, transfer mushrooms and pancetta to bowl.
  • Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute.
  • Add tomato paste and garlic and cook until fragrant, 30 seconds.
  • Add reduced Marsala mixture, remaining 1/8 cup Marsala, lemon juice, and oregano and bring to simmer.
  • Add cutlets to sauce and simmer for 3 minutes to 165˚F internal temperature, flipping halfway through simmering.
  • Transfer cutlets to platter.
  • Off heat, whisk in butter.
  • Stir in parsley and cremini mushroom mixture.
  • Season with salt and pepper to taste.
  • Top with finely shredded fresh Paresan cheese.
  • Spoon sauce over chicken and serve.


There have been many times when I have cut a few ingredients out, but if I don’t have any pancetta, I ALWAYS use my homemade bacon instead.
I usually serve over buttered wide egg noodles, buttered penne pasta, or Jasmine rice.


Calories: 500kcalCarbohydrates: 30gProtein: 33gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 79mgSodium: 271mgPotassium: 938mgFiber: 2gSugar: 8gVitamin A: 106IUVitamin C: 3mgCalcium: 38mgIron: 2mg

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