Chicken Marsala
Cuisine: Italian
Serves: 4
  • 4 skinless, boneless chicken breast halves, about 6 oz each, lightly pounded to an even thickness
  • Salt and freshly ground pepper
  • ¼ cup all-purpose (plain) flour
  • 2 tbs neutral-flavored oil
  • 2 tbs unsalted butter
  • ¾ lb fresh cremini or white button mushrooms, brushed clean and sliced
  • 3 tbs finely chopped shallot
  • 1½ tbs ground dried porcini mushrooms
  • ¾ cup dry Marsala
  • ¾ cup chicken stock
  • 1½ cups uncooked white rice, cooked according to package instructions or 1 package egg noodles cooked according to package instructions
  1. Season each chicken breast with salt and pepper. Place the flour in a flat bowl and dredge the chicken in it, shaking off the excess flour.
  2. Heat the oil in a Dutch oven over medium-high heat. Cook the chicken breasts on both sides until lightly browned, about 6-8 minutes. Place chicken breasts on a plate and cover with aluminum foil to keep warm.
  3. In the same pan, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until the juice released from the mushrooms evaporates, 7-8 minutes. Add the shallot and cook for 2 minutes. Add the porcini mushrooms and stir to combine. Add the marsala and stock and bring to a boil for 2 minutes. Add the chicken to the pan and gently coat the chicken with the sauce. Reduce the heat to low and simmer for 3-4 minutes, or until the sauce is thickened. Add salt and pepper to taste.
  4. Serve hot, with rice or noodles.
Recipe by The Daring Gourmet at