Recipe: Succulent Chicken Marsala


This savory dish by Chef Rossella Rago is by far our favorite take on the classic Italian recipe.

By: Chef Rossella Rago

Ingredients

Serves: 4 people

For the Marsala:

  • 4 thin cut chicken cutlets
  • 1/2 cup all purpose flour
  • 3 tablespoons extra virgin olive oil
  • 1 cup sliced mushrooms – Cremini or baby portobella
  • 1/2 cup Marsala wine
  • 1 cup chicken broth
  • 4 cloves garlic, sliced
  • 2 tablespoons butter
  • Salt & pepper
  • 1 tablespoon chopped fresh parsley

Directions

  1. When you buy the chicken cutlets make sure that they are thin or you may have to pound them with a mallet.
  2. Sprinkle both sides of chicken with salt and pepper as desired.
  3. Dredge the chicken in flour on both sides. Shake off any excess flour.
  4. Heat the extra virgin olive oil in a large pan over medium-high heat.
  5. Add chicken and cook for about 3 minutes on each side or until browned.
  6. Remove chicken from pan; Set aside.
  7. Add 2 tablespoons of extra virgin olive oil to the pan and the garlic. Let the garlic turn golden.
  8. Add the mushrooms to the pan.
  9. Saute the mushrooms in pan then add chicken broth and Marsala wine. Let the Marsala reduce.
  10. Add the butter and let it melt.
  11. Add 1 teaspoon of flour to further thicken the sauce.
  12. Return the chicken to the pan, turning to coat well. Cover and cook for 2-3 minutes.
  13. Sprinkle with parsley and serve.

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