Chicken Marsala is an Italian classic favorite that’s easy to make at home. This flavorful recipe is made up of tender chicken smothered in Marsala wine, mushrooms and prosciutto.
Sometimes when people find out that I went to culinary school and learn how much I love to cook, they often ask me who is my favorite celebrity chef. I usually get pretty stumped with that question because there are so many great ones out there. I grew up on, and loved Julia Child, ol’ Justin Wilson’s Cajun Cooking, Martin Yan’s Yan Can Cook, Jeff Smith’s Frugal Gourmet, Graham Kerr’s Galloping Gourmet, Jacques Pepin, and Wolfgang Puck to name quite a few that I was obsessed with watching on PBS while growing up. Now there’s Food Network and other cable channels that give us the availability to watch chefs from all over the world, which is great, but leaves me overwhelmed with which ones I like best! Truthfully, I have a long list, but one of my loves is Tyler Florence! Not only is he a cutie…he’s a fabulous chef! I have come to rely on many of his recipes because they are so good and dependable. He seems real down to earth and his food is not pretentious…it just plain GOOD!
So, the other day when I wanted to whip up a batch of Chicken Marsala, I knew right where to go to get started on a perfect recipe. This recipe, like all the others I have tried turned out perfect! We served it with angel hair pasta, but it would also be great served with creamy mashed potatoes or polenta.
- 4 skinless, boneless, chicken breasts (about 1½ pounds)
- 1 cup All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 4 ounces bacon, thinly sliced
- 8 ounces cremini or porcini mushrooms, stemmed and halved
- 2 cloves garlic, minced
- ½ cup sweet Marsala wine
- ½ cup chicken stock
- 2 tablespoon unsalted butter
- ¼ cup chopped flat-leaf parsley
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about ¼-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Sprinkle chicken breasts with salt and pepper.
- Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and add the bacon to the drippings in the pan, saute for 1 minute to render out some of the fat. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Stir in the garlic and sauté for about 30 seconds, stirring constantly. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.