Recipes from the Grapevine Cottage

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Chicken Marsala

This is the recipe Linda loves to hate. It seems my cooking style is the reason we grill so often. Between the pounding, flour everywhere and the mess I make of her cooktop, I'm not allowed to make this very often.

Serves 4


4 small to medium boneless chicken breast halves
(Veal is also great for this dish, but politically incorrect)
2 garlic cloves minced
8 ounces of sliced, fresh white mushrooms
2 tablespoons olive oil
2 tablespoons butter
1/4 cup of all-purpose flour
1 cup Marsala wine
1 tablespoon chopped fresh Italian parsley
4 servings of linguini, very lightly buttered


Mess #1 - Place the chicken breasts between two sheets of butchers or wax paper on a cutting board. Using the flat end of a meat pounder, or a rubber mallet (like I use), or even the heel of a good, heavy wingtip shoe, flatten each breast until thin (not mush, about 1/2 to 3/8 inch is fine).

Mess #2 - Dredge each breast in flour until well-coated.

Mess #3 - Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a skillet over medium heat, add the garlic and saute until the oil is fragrant. Add the mushrooms and continue to saute until they are nicely browned. Remove the mushrooms from the pan and set aside. Add the remaining oil and butter to the pan, turn the heat to high (this ensures a well splattered cooktop). Saute the chicken until cooked through, about 2 minutes or so on each side. Remove the chicken to a platter and cover.

Mess #4 - Add the Marsala to the pan, deglaze and simmer until it reduces slightly, about 2 minutes. Add the reserved mushrooms, salt and pepper and parsley. Heat through and pour over the chicken. Serve over lightly buttered pasta.

(And don't blame me, I warned you about the messy kitchen!)