Chicken Marsala

Chicken Marsala

If there was ever an award to give out for the most pleasantly aromatic dish then Chicken Marsala would certainly deserve an award. While the Marsala wine lends a wonderful aroma and color to the chicken breast [note 1] it also adds a delicate flavor. I’m so impressed with the way it transforms the ordinary into the extraordinary that I’ve been adding it to many other dishes. However I’m still not convinced that Pancakes Marsala is going to be a hit anytime soon.

  • 6 thinly sliced (or pounded) chicken breasts
  • 1 teaspoon of garlic salt
  • 1/2 teaspoon of black pepper
  • 1/2 cup all-purpose flour
  • Olive oil (a few tablespoons)
  • 2 tablespoons of butter
  • 1 cup of fresh sliced mushrooms
  • 1/2 cup of Marsala wine
  1. Mix the flour, pepper and garlic salt.
  2. Dredge each of the chicken breasts and place them on a platter. (Don’t stack the chicken breasts…you don’t want to accidentally remove the flour coating.)
  3. Heat up a skillet with about 3 tablespoons of olive oil and the 2 tablespoons of butter. Keep in mind that you will probably need to add a bit more olive oil as you go along since it will get absorbed by the chicken.
    Marsala in pan
  4. Lightly brown only one side of the chicken breasts and then, when that is done, flip them over and start to lightly brown the other side.
  5. Add the mushrooms and keep browning the chicken breasts.
  6. When both sides have been browned, pour the wine over the chicken, cover the skillet and simmer for about 10-12 minutes.

1. Since the chicken breast is very thin, it doesn’t take long to lightly brown. It’s a judgment call as to how long it takes to brown each side. If the skillet is fairly hot and the chicken breast is about 1/4 inch in thickness then it may not take more than two minutes to lightly brown each side. If you are concerned about undercooked chicken, keep in mind that you will be adding wine and cooking the chicken – at a simmer – for an additional ten minutes. (However, see Note 2 below.)

2. One way I judge when the simmering is done is by standing very close to the skillet, removing the cover and then breathing deeply. If I no longer smell the alcohol from the wine then I know it has simmered long enough.

3. I like to serve this dish with pasta and a nice Italian bread. [note 2]

  1. Substitute veal cutlets for the chicken.
  2. Add fresh spinach.

  1. Or veal, if you decide to use that instead.
  2. What’s a “nice Italian bread”? It is a bread that has a crust with a bit of a crunch but the bread is soft inside. The crust should not be mushy and squeezable.
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