Chicken Marsala

Daphne Oz Posts Chicken Marsala

Chicken Marsala — it’s almost as fun to say as it is to eat! I feel so 60s making this dish, taking little nips of wine, blaring my Peggy Lee. A fancy-feeling but crazily-easy 20-minute supper, these tender medallions of chicken breast get simmered together with a bounty of mushrooms and fresh herbs in butter and Marsala wine, a fortified white white which brings a lightly sweet, nutty finish. Serve over your favorite pasta, rice — or even cauliflower rice! 

See this recipe come to life on my IGTV.


Chicken Marsala

1 cup all-purpose flour
2 chicken breasts
6 tablespoons unsalted butter, softened (plus more as needed)
3 tablespoons olive oil (plus more as needed)
1 cup button mushrooms, cleaned and quartered
1 cup shitake mushrooms, cleaned and quartered
1 cup of Marsala wine
1 cup of chicken stock
2 teaspoons thyme
¼ cup flat leaf parsley, finely chopped
3 cloves of garlic, finely chopped
1 shallot, minced
Kosher salt and freshly cracked butter

•Remove chicken from the refrigerator 20 minutes before ready to cook to allow the chill to wear off. Slice chicken breasts into one-inch-thick medallions; 3-4 per breast. Season with salt and pepper to taste.

•Add 2 tablespoons of butter and 2 tablespoons olive oil to a large, shallow saucepan over a medium-high heat. While the butter melts, place your all-purpose flour in a shallow dish and season with salt and pepper, then mix to combine.

•Lightly coat your chicken medallions by tossing them into the flour mixture, shaking gently to remove any excess flour. Once coated, add chicken into the pan with melted butter and oil. Let your chicken cook for about 3 minutes per side, or until golden brown. Once cooked, remove chicken from heat and set aside. Work in batches until all chicken is cooked, adding a splash more oil or butter as needed. Keep remaining oil in your pan and add an extra tablespoon of butter and olive oil each.

•Once all chicken is cooked, to the same pan add the mushrooms along with another tablespoon each of butter and olive oil. Sauté over medium-low heat, leaving the mushrooms alone to cook completely until golden brown on one side before tossing to continue browning all sides, about 6 minutes total. While the mushrooms are getting nice and golden brown, mince your garlic and shallots and prepare your thyme and parsley.

•Once your mushrooms are golden brown and cooked, season with salt and add in your garlic, thyme and shallots over a medium-low heat. Allow to cook and soften one minute, then add in your cup of Marsala wine. Increase flame to medium-high heat and let the wine simmer and cook off until reduced by half.

•Once wine has reduced, add in one cup of chicken broth. Bring to a high heat and let sauce simmer for about 10 minutes to thicken until glossy. Add in 3 tablespoons of butter  and stir to melt, then add back the chicken and any juices and swirl to combine. Cook 1-2 minutes in the sauce to heat the chicken through and coat it with the buttery wine sauce. Turn off the heat and sprinkle with 2 teaspoons of parsley, stirring to combine. 

•Remove from heat and plate your chicken on a serving dish, top with the remaining fresh parsley and serve alone or alongside your favorite pasta or rice to soak up that delicious sauce and juicy chicken flavor. Enjoy!


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