How to Make CHICKEN MARSALA Recipe The Original Way

Vincenzo's Plate
Jan 25, 2025   

Chicken Marsala is a beloved dish that traces its roots to Sicily, where
Marsala wine is from. This rich, nutty, slightly sweet treasure gives
this dish its signature flavor. Over time, the recipe made its way to
America, and it evolved into a staple of Italian-American cuisine. But
this recipe keeps things classic, following the original, authentic way
to prepare it—no shortcuts, and definitely no unnecessary additions.

Despite its luxurious taste and aroma, Chicken Marsala is surprisingly
easy to make. It requires minimum prep time and only takes about 10
minutes to cook. So even on a busy weeknight, you can serve up a
restaurant-quality meal.

INGREDIENTS

2 chicken breasts
200 g / 7 oz brown mushrooms sliced
½ cup vegetable stock
1 Marsala wine bottle
2 garlic cloves minced
1 small bunch fresh rosemary
1 small bunch fresh parsley chopped
50 g / 1.75 oz butter
Plain flour for coating
Extra virgin olive oil 
Salt & pepper

METHOD:

Place a sheet of baking paper on your chopping board. Lay the chicken
breasts on top, cut them in half, and cover with another sheet of baking
paper. Use a mallet to gently flatten the chicken until even.

In a bowl, combine plain flour with a pinch of salt and pepper and
mix. Lightly coat each chicken piece in the seasoned flour, shaking off
any excess.

Heat a large pan over medium-high heat. Add a generous amount of EVOO
and half the butter. Once the butter melts, add the chicken pieces.

Season with a little salt and pepper, then cook for 2 minutes on each
side, or until golden brown. Turn off the heat and transfer the chicken
to a plate lined with paper towels to rest.

Clean the pan by removing any leftover burnt bits, but leave the
sauce which has been created. Add more EVOO, turn the heat up to medium,
and add the crushed garlic. Sauté until lightly golden, then add the
sliced mushrooms to the pan and stir to combine. Remove the rosemary
leaves from their sprigs and add them to the pan. Stir again.

Pour in ½ cup Marsala wine and season with a pinch of salt and
pepper. Cook for 5–7 min, stirring occasionally, until the alcohol
evaporates or the liquid reduces slightly, then add half a glass of
vegetable stock, cover with a lid and let it simmer for another 5
minutes, stirring occasionally.

After 5 minutes, remove the lid. Sprinkle a small pinch of flour into
the sauce, and stir to thicken. Add the remaining butter and return the
chicken to the pan. Pour a little more Marsala over the chicken, turning
each piece to coat it fully in the sauce. Once the chicken is evenly
covered and the sauce is glossy, turn off the heat and serve
immediately.

HOW TO SERVE

Finish your dish with a sprinkle of freshly chopped parsley for a pop of
colour. Serve it with warm fresh bread to mop up the sauce, or slice the
chicken and layer it on bread for delicious bite-sized goodness.


Source: https://www.vincenzosplate.com/chicken-marsala-recipe/
Credit to: Vincenzo Prosperi