Chicken Marsala

Renae trusted Fabrizio so completely that she let him set the menu for the wedding. “‘I don’t care what you serve,’ I said. ‘This is my budget. Go for it.’”

May 16, 2013 | | Recipes

Chicken Marsala

Recipe submitted by: Chef Fabrizio Natale ( Visit Website )






  • 4 boneless skinless chicken breasts
  • 5 tsp all-purpose flour
  • 2 tbsp vegetable oil
  • 4 cloves garlic, peeled and chopped
  • 1 cup Marsala wine
  • 10 oz (280g) mushrooms, sliced (white or portobello)
  • 2 cups chicken stock
  • Salt and pepper


  1. Preheat oven to 350°F.
  2. Place chicken breasts between sheets of plastic wrap and, with kitchen mallet, carefully pound chicken breast until thin (about ¼ inch thick)
  3. Dredge chicken in flour until coated on both sides. Heat vegetable oil in skillet, sauté garlic for 30 seconds. Add chicken breasts and cook about 3 minutes on each side, then remove from skillet and place into ovenproof casserole dish.
  4. Deglaze skillet with Marsala wine, making sure to scrape the bottom, loosening all brown bits. Add mushrooms and sauté quickly. Add chicken stock and simmer until sauce begins to thicken.
  5. Pour mushrooms and sauce over chicken breasts in casserole dish. Bake uncovered for 20 minutes. Sauce will thicken and reduce a little more.
  6. Serve with pasta or potatoes.

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