Chicken Marsala

February 17, 2019 03:24 PM

Ingredients (serves 4)

  • 2 Chicken Breasts
  • salt & pepper to taste
  • 1/2 c. flour for dredging 
  • a few leaves of fresh tarragon
  • 1 glove chopped garlic
  • 1 cup chicken broth
  • 1/2 lb. mushrooms sliced
  • 1/2 cup dry marsala wine
  • 1 large shallot chopped (or 2 small)
  • 1 stick unsalted butter
  • 1/2 pound (uncooked) Pasta of your choice


Slice chicken breasts into medallions and pound thin (covered with cellophane or waxed paper & using any heavy kitchen object such a heavy spoon or a can of beans).  Season with salt & pepper to taste.  Set aside.

In a skillet, melt butter over medium heat.  Add minced garlic, shallots, salt & pepper to taste, and a few fresh leaves of tarragon.  Add mushrooms and a few tablespoons of dry marsala wine and cook approx. 6 minutes until mushrooms are soft but not mushy.  With a slotted kitchen spoon, transfer mushrooms to a dish and set aside, keeping skillet with remaining liquid in the pan.

In a small bowl, add flour, salt & pepper to taste for dredging the chicken medallions waiting for you from step one.  Yes, we have seasoned BOTH the raw chicken and the flour with salt & the flour.  Dredge chicken medallions in the dry flour mixture and add to medium-hot skillet used for the mushrooms.  Chicken medallions should cook 3/4 of the way through.  We’re looking for a nice caramelization and a little bit of color.  Then set chicken aside on a separate plate.  Keeping all fond in the skillet for our next step.

Now let’s de-glaze that pan on medium heat with marsala wine and chicken broth.  Bring to a bubble, making certain to incorporate all bits of fond on the bottom of the pan into this sauce.  Add a SMALL amount of sifted flour if a thicker sauce is desired.  

Add cooked chicken and mushrooms back into the skillet and allow chicken to cook the rest of the way through, about 5 minutes more for thin medallions.  More for thicker chicken.  

Cook pasta according to package directions.

Arranged chicken medallions and mushrooms over cooked pasta and pour sauce over everything.  Enjoy.


Muneib Chater

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