Welcome back to the kitchen! Today I am doing a live cook-through of Chicken Marsala. This version is easy and quick, and you can even pull it off on a weeknight if you have the ingredients on hand. Is it perfectly authentic? Nah. Is it damn tasty? Yep.
I recommend serving this on a bed of pasta or with mashed potatoes. You can grab the recipe below, and be sure to listen to the episode for all the details.
Mentioned in this episode
You can usually buy chicken cutlets ready to go from the grocery store, but you can very easily produce your own from boneless, skinless chicken breasts. The always-insightful J. Kenji López-Alt from Serious Eats has a great video demonstrating how. Note that he makes two cutlets from one breast, where I made 4 smaller cutlets. Your preference of course!
What is Marsala wine?
I learned a ton from this article on Marsala wine. I bet you will too!
Grab the Marsala recipe below
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Chicken Marsala
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Low effort and high flavor, this version of Chicken Marsala can be ready in about 30 minutes.
Ingredients
- 2 ounces diced pancetta or bacon
- Olive oil
- 4 chicken cutlets, thin sliced
- All purpose flour for dredging
- 1/2 cup dry Marsala wine
- 4 tablespoons heavy cream
- 1 clove garlic, minced
- Flat leaf parsley, fresh, for garnish
- Salt and black pepper
Instructions
- Cook pancetta in saute pan over medium high heat until it begins to get crispy. Remove pancetta with a slotted spoon and leave the fat in pan. If needed, add olive oil to pan to make about two tablespoons of fat total.
- Season chicken cutlets on both sides with salt and pepper. Dredge through flour and shake off excess. Place cutlets in pan so they are not touching one another. Saute cutlets for about 6 to 7 minutes, flipping them once halfway through. Remove cutlets to plate when done.
- Add Marsala wine to pan and deglaze, scraping up any browned bits stuck to the pan. Cook until wine is reduced by about 25%. Add garlic, cream and cooked pancetta, stirring, until sauce begins to thicken.
- Return the cutlets to the pan briefly to coat with sauce, about 1 minute. Serve immediately.
Notes
- The Chicken Marsala goes well served with pasta or mashed potatoes.
- You can buy chicken cutlets pre-sliced, or make your own from boneless, skinless chicken breasts (details in the podcast episode)
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What do you do with the pancetta after you cook it?
Hi Diane! Sorry I missed this earlier. The comment spam filter is a little over-protective!
Re: the pancetta, it goes into the final sauce at the end when you put the chicken back in to heat up for a few minutes.
You were right – so easy and delicious! Glad you mentioned that the Marsala Wine will keep for a long time! That was an important tip! I will be making again have the wine already in the fridge.
Only recently found your podcast and thoroughly enjoying it!
Thanks Roger
★★★★★