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Chicken Marsala

Managing a food blog (and yes, I did say managing for those of you who snorted because it has become a rather time consuming hobby) can be very crucial to a happy home. There is a list a few pages, sticky notes and magazines clippings long of recipes I want to try, nibbles and bites that I would love to experiment with and ingredients I would have to do a google search to identify and find. I could fill 3 squares for 365 days plus snacks and desserts, never repeat a recipe once and probably only result in adding even more to the dreaded ‘to make’ list. This seems all fine and dandy for the rest of you food bloggers out there, but for a home, some meals are necessary to please everyone, and as a cook, isn’t that ultimately the goal?

Negotiations must be made, onion portions halved (and even then minced into minute little unrecognizable pieces), and sometimes ingredients neglected to be noted when meals are served. And sometimes, we meals are made just for the other people in mind. A customer of mine at the comic shop asked for a Chicken Marsala recipe for her large family and I was happy to oblige as this would also make our rather tiny household happy.

This creamy, onion free, comforting meal came together quicker than you would think after an exhausting bike ride on a Friday night. I knew if I served it with potatoes we would over indulge, so I served this over a small portion of Spinach-chive linguine from Trader Joes and pretended that it counted for some serving of vegetables. If I had more energy, a small spinach salad would have gone wonderfully with this as well.

Selected for you :   Pass the Cook Book Club: Pioneer Woman's Herb Roasted Pork


Chicken Marsala

Chicken Marsala


  • 4 6-8oz chicken breasts, boneless skinless, tenderloins removed and trimmed
  • 1 cup flour
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
  • 8 oz white mushrooms, trimmed and sliced thin
  • 1 garlic clove, minced
  • 1 teas tomato paste
  • 1 1/2 cups sweet Marsala wine
  • 4 1/2 teas lemon juice
  • 4 tbs unsalted butter, cut into 4 pieces and chilled
  • 2 tbs chopped fresh parsley


  1. Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to an even 1/4 inch thickness with meat pounder. Place flour in a shallow dish or pie plate.
  2. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in four mixture, shaking off excess, and transfer to large plate.
  3. Heat 2 tbs oil in a 12 inch skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate. Wipe out skillet. Repeat with remaining 2 tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.
  4. Cook pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes. remove pancetta with slotted spoon and transfer to paper towel lined plate. Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute. Off heat stir in Marsala, scraping any browned bits. Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes. Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

*I didn’t have pancetta on hand so I substituted bacon for that is always in my fridge.




Thursday 10th of December 2015

Love your hair! Looks good both ways. I have a lot of friends that have gone taotlly natural and it looks good but seems like a lot of upkeep! I am (sort of) natural, I have been relaxer-free for almost 2 years now. I use the natural keratin treatment in my hair and get that done every 4 months or so. I love it so far!! Those kabobs look tasty I want the chicken marsala recipe!


Tuesday 24th of November 2015

I'm going to make on Saturday, what I serve with this main course? Green salad, cheese asparagus and mini cheese cake for desert. what do you think. pasta or no? I'm a rice eater being Asian and all. LOL


Sunday 29th of November 2015

I am so sorry for just getting to this Marlene. I was traveling and just got in yesterday. What did you end up serving it with?


Wednesday 30th of September 2015

Delish! Hubby said it was restaurant quality! I substituted bacon for panceta and pinot grigio for the marsala, still yummy. Thank you for posting this 3 and half years ago.


Wednesday 30th of September 2015

I am so glad you enjoyed this! It is great to hear when someone puts these recipes to use!


Wednesday 28th of May 2014

Made this tonight and it was wonderful! Thanks for the recipe.


Thursday 11th of April 2013

I just made this tonight! I substituted the flour for gluten-free flour. I have to say this is one of the best Chicken Marsala recipes I've tried! Thanks for sharing!

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