Chicken Marsala

This is a great recipe, but make sure you use Malsala wine from Italy. We use Lombardo’s Ambra Sweet and serve this dish over mashed potatoes (also delicious served over egg noodles or polenta).

Chicken Marsala

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 6

Author: Jeanette Ryan

The sweet flavor of Marsala wine combined with chicken and mushrooms, makes for one of our favorite dinners.

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Ingredients

• 1/4 cup all-purpose flour
• 1 tsp pepper
• 1 tsp salt
• 3 tbsp unsalted butter divided
• 3 tbsp avocado oil (or other vegetable oil
• 6 skinless, boneless chicken breast halves
• 1 medium yellow onion chopped
• 1/4 pound pancetta, eli sliced and diced
• 2 1/4 cups Marsala wine (we use Lombardo Ambra Sweet) divided
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 pound baby bella mushrooms, cut into thick slices
• 1/2 cup mascarpone
• 3 tbsp freshly chopped chives (optional)

Instructions

• On a plate, stir together the flour, 1 teaspoon salt and 1/2 teaspoon pepper.
• One at a time, dredge the chicken breasts in the flour mixture, gently shaking off any excess.
• In a large frying pan over medium-high heat, melt 1 1/2 tablespoons of the butter with 1 1/2 tablespoons of the avocado oil.
• Working in batches, if necessary, add the chicken breasts and cook. Turn once, until golden on both sides, about 5 minutes total.
• Remove from the pan and set aside.
• Add the onion and pancetta to the pan and sauté over medium heat until lightly browned, 2 to 3 minutes.
• Add 2 cups of the Marsala wine to the pan and raise the heat to medium-high. Cook, stirring until the wine is reduced and thickened, 7-10 minutes.
• Add the broth and oregano and return to a boil.
• Transfer the chicken to a large Dutch oven and add the Marsala mixture.
• Cover and cook over low heat until the chicken is opaque throughout and very tender, about 30 minutes.
• Meanwhile, melt the remaining 1 1/2 tablespoons butter with the remaining 1 1/2 tablespoons oil in a large frying pan over high heat. Add the mushroom slices and sauté until the edges begin to brown, about 5 minutes.
• Stir in the mascarpone, bring to a boil, and season generously with salt and pepper.
• Add the mushroom mixture and the remaining 1/4 cup Marsala to the Dutch oven.
• Cook, covered, until the chicken is cooked through and the sauce has thickened, about 30 minutes longer.
• Serve at once, spooning the mushrooms and sauce over the chicken and garnishing with chives.