THE Chicken Marsala Recipe I learned to make at the first Italian restaurant I ever worked at

Bring your favorite Italian restaurant to your own house with this very easy-to-make delicious Italian Chicken Marsala Recipe.
Chicken marsala is a classic Italian dish that has been served since the 19th century. Since marsala wine was first produced in Sicily, the creation story of this recipe is a little muddy, but rest assured it is still Italian. It’s a combination of lightly floured and fried chicken scallopini that is served with a delicious mushroom, marsala wine, and chicken stock gravy.
There are also some variations that use veal as the main protein, but it seems to feature lightly pounded and tenderized chicken breasts most commonly. This traditional recipe is still served on Italian restaurant menus across the world.
Ingredients for this recipe:
4 7-9 ounce boneless skinless chicken breasts
1 cup all-purpose flour
1/3 cup olive oil
4 cups sliced cremini or baby Bella mushrooms
1 peeled small-diced shallot
2 finely minced garlic cloves
2 tablespoons unsalted butter
2/3 cup marsala wine
2 cups chicken stock
salt and pepper to taste
finely chopped fresh Italian parsley for garnish
Serves 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Procedures:
1. Slice the chicken breasts in half widthwise and then gently pound each sliced breast between two pieces of plastic wrap using a mallet. Maybe 15 to 20 gently pounds.
2. Season each chicken breast on each side with salt and pepper and set aside.
3. In a medium-size bowl mix together the flour and salt, and pepper until combined.
4. Next, lightly dredge each chicken breast in the seasoned flour and knock off any excess. Set aside on a plate, platter, or cookie sheet tray lined with parchment paper.
5. Heat the olive oil in a very large frying pan over medium heat to 350° F. Add a sprinkle of flour to the oil and if it turns light brown quickly, then you are good to go.
6. Add in the chicken breasts and cook for 4 to 5 minutes or until browned. Flip over and cook for an additional 2 minutes.
7. Set the chicken breasts aside and then add the sliced mushrooms to the pan and turn the heat up to high.
8. Brown the mushrooms very well on all sides, which takes about 10 to 12 minutes while occasionally stirring.
9. Push the mushrooms to 1 side of the pan and on the other side of the pan add in the shallots, garlic, and butter and cook while stirring for 1 minute or until lightly browned.
10. Mix all of the ingredients together and then remove the pan from the burner.
11. Deglaze with the marsala wine and then return the pan to the heat and cook until the amount of liquid is reduced in half.
12. Add in the chicken stock and cook until the amount of liquid is reduced in half.
13. Season the mushroom sauce with salt and pepper and then add the chicken back to the pan and cook for 30 to 45 seconds or until it is warmed.
14. Garnish with parsley and serve.
Chef Notes:
Make-Ahead: This recipe is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cooked chicken breast.
How to Reheat: Add the desired amount of chicken and sauce to a medium size pan and heat over low heat until warmed. You can also heat in the microwave. Feel free to add ¼ cup to 1/3 cup of chicken stock to the sauce to help loosen it up more.
You can also use chicken thighs or drums in this recipe.
Feel free to use assorted wild mushrooms.

[@victorcocchiola4706]

Been about 15yrs since I made this as a lead line cook working in an Italian restaurant. You jogged my memory chef, thanks for helping me brush the dust off - made it for the children and now its on the house menu!

[@lmonette2116]

I'm so glad I found this channel recently it's great!

[@ChezJ1]

He is SO amazing, I’ve been following him for a few years now and his recipes are always good. Enjoy & welcome. 😁

[@Kaygee79]

Such a delicious chicken marsala recipe! Loved the video, the food looks incredible! :)

[@kayanncee8291]

My husband requested Chicken Marsala for dinner this week so I spent the past few days scouring KZbin for a recipe. I finally decided on yours and it did not disappoint! The techniques for cooking the mushrooms, onion/shallot and garlic were super helpful. I did make a few adjustments based on recipes from other videos, but overall the results were amazing! I used boneless skinless chicken thighs (I didn’t pound them), used finely diced sweet onion, added some cooking sherry, fresh thyme and sage as well as a few glugs of heavy cream. It was my first time making it and my son and husband enjoyed it so much that they both went back for thirds! It’s definitely a recipe that was not as daunting as I anticipated because of your video! Thank you so much!

[@heatheraho224]

I watched your video 3 times to make sure I knew how to make this recipe, printed it out and it was so delicious ! Got rave reviews and will definitely be making this again. Thanks so much!

[@datumzinememories]

I tried this recipe after the chicken fricassee and the teriyaki chicken it came out perfect. The taste was everything easy to follow at home and yes the pictures and up close of each steps helps. Can't wait to try more.

[@saralangdkhar2196]

Looks yum 😋 definitely gonna try this ❤️

[@shawnrobertsonrr9722]

I think that your recipe selection is perfect for your target demographic, the tutorials are easy to understand and easily followed by new cooks and home cooks looking to expand their skill set.

[@Lavadx]

Oh Chef, that was a PERFECT Marsala recipe, thank you SO MUCH for sharing. My family appreciated dinner last night VERY MUCH!!!

[@virginiabrooks3861]

Looks delish and I cannot wait to try! Thank you for sharing. 😊❤️👍🏻

[@dvsurvivor8699]

After reviewing several Marsala recipes online, I decided to go with yours. I must have watched your video 5-7 times while I was making it to ensure I did everything exactly as you did. Well, it turned out perfectly and was delicious 😋 ! Thank you so much for teaching "fundamental techniques"! I just liked and subscribed 😊!

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@jackiem.dearroyo8739]

Thank you, thank you, thank you! Delicious!

[@evalinacaston8264]

I can not wait to try your recipe for Chicken Marsala!

[@ConnieM777]

Love the tips. Thanks.

[@jonasveeten]

made it already. I do love it

[@anglu5494]

Excellent! Thank you

[@laurensvross3360]

Made this recipe tonight and it came out wonderful. My husband said it was moist and very tasty. I paired it with some steamed broccoli. Thank you!

[@ChefBillyParisi]

Nice! Thanks for giving it a shot!!

[@nereidabermudez6637]

Looks delicious definitely making it,thank for sharing

[@maximtiffany1976]

I started making my chicken marsala over whipped potatoes, instead of with pasta...my husband loves it!

[@kathleengreen6889]

Whipped potatoes are my favorite also!

[@daniellex51484]

Same, not crazy about the pasta with marsala

[@jamiebianco]

This looks delicious! Very nice instructions. Thanks for sharing! 😋

[@bucktl]

I’m making this for sure.

[@nanno8483]

As always chef, this looks amazing! how about giving us your spin on Chilies Rellenos yum

[@josephineleomotto120]

Love it

[@user-gh8sl7iu3y]

Yum!

[@lauriesouza8594]

Very very very good!!

[@moderator1122]

Look so good

[@danielmargolis3210]

I made this last night with great results.

[@AdamMaynes]

Oh, baby. I will be making THIS!

[@GroarkBoysBBQ]

I love your videos so much!!!!

[@ChefBillyParisi]

Thanks fellas, appreciate you l!

[@acr8615]

I have always wanted to try making Chicken Marsala ,Thank you! I am now a subscriber! Go Chief B.P

[@Ps2352]

Making this tonight for my sweetie. Thanks

[@robertcalamusso4218]

Thx Great.

[@rickb3288]

Chef, why you are not 475 lbs in girth is beyond me. You have some amazing self control. I'd be larger than a Zeppelin if I had the opportunity to eat food created by you, being that I could never stop.

[@patriciaammons2315]

Made this dinner it was excellent next time I will make the rue for it ty

[@sharyngruttadauria2331]

Love that you use gloves or tongs to pick up chicken 👍

[@chelongogan3904]

May the Lord bless you and keep you. May His face SHINE upon you and give you PEACE ✨

[@joypolk3093]

So enjoy your videos! Just watched your video on your new website, WOW, THIS WILL BE AMAZING🤩. The chicken Marsala was next…so of course I had to watch that too🤩. In your studio kitchen… could you share the brand of refrigerator you have with the drawers please. Thank you.

[@pamowen3452]

Hi Billy, what’s a good substitute for wine in your recipes?

[@chocolatedumdum2]

Recipe sounds wonderful, will have to try it! Is tiramisu in the future schedule?

[@ChefBillyParisi]

It will be at some point.

[@maxbear215]

This is good even on mashed potatoes.

[@erikpanther8731]

Chef, love the videos. I actually wanted to make this Marsala for a crowd of about 40 and just wanted to know if this could be prepared the night before as made in the video and just reheated in some hotel pans? Thoughts? I’m thinking the sauce might split?

[@karendavis8764]

I am so excited about this recipe!! Thanks Billy!!

[@NYsliceTV]

You did this very correctly but you made yourself a lot of extra dishes to clean up. You could do the whole chicken prep straight on the board and only have to clean it once.

[@rikyblue5373]

Ahahah! Nice "gioco di parole"!!! 😉

[@MS-il7cv]

What kind of Marsala wine do you use?

[@thanojon1]

What type of marsala wine do you recommend? Theres definitely differences in quality and then of course dry vs sweet?

[@doanha6492]

Which marsala wine did you use?

[@lilmamarogue1073]

Perf.

[@lucypevensie619]

Hello @chef Billy where can I get one of those aprons?

[@carissaseal2134]

I have seen sweet marsala and dry. Which one do I use?

[@ChefBillyParisi]

Always dry for savory

[@killbill1175]

Can you replace marsala for porto?

[@donnadodd2822]

Do you use dry or sweet Marsala?

[@daniellex51484]

Dry

[@lynxlady7623]

I only had sweet. 😟

[@Boo-jy5ju]

2 pats butter/ not pads

[@ranjanamittal6962]

paneer ki bhurji kzbin.info/www/bejne/hmWvZZiqZrqrnNU&ab_channel=GagarMaiSagar

[@lorifoley1855]

There is no way you put only 1/3 cup of oil in your pan. I put 1/3 cup of oil in my pan and it’s dry as a bone when I go to put my mushrooms in.

[@lynxlady7623]

I just made this. The sauce was delicious but to be honest I found the chicken. Kinda bland. Was I doing something wrong or was it my chicken? I was going to ask have you done a tutorial on knife-skills and knife sharpening

[@Boo-jy5ju]

Probably not probaly

[@J.Paul2023]

You need a haircut? It doesn't get shorter than that.. Looks good as is..

[@chrismurphy5779]

Mashed potatoes. The only side needed. End of story.

[@CB-qb8hj]

Trump would love this recipe! FJB!!!

[@marcuspd7502]

Maybe someone will make it for him. In prison.

[@rl1491]

FIRST!

[@afcgeo882]

Way too much garlic for this Sicilian dish.

[@joeb4142]

Unless you’re a Sicilian who loves garlic.

[@afcgeo882]

@@joeb4142 Which you aren’t. Sicilians don’t eat that much garlic. Americans do.

[@joanl5600]

Veal is a cruelty meat! Glad you’re using chicken