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Amy's Chicken Marsala

Hey Guys!  Well, after this months Daring Bakers' challenge I had a few items in my pantry to put to use.  Hrmm.. Marsala wine and homemade Mascarpone cheese.. The first thing that popped into mind was Chicken Marsala, but instead of finishing it with cream I decided to use my Mascarpone cheese.  This was truly a very special dinner, that was not that hard to make.  If you are having company, and you want to impress your guests, but not kill yourself making dinner this dish is for you. 


  • 4 chicken breasts, boneless and skinless
  • ½ cup all purpose flour
  • ¼ tsp kosher salt
  • ¼ tsp freshly grated black pepper
  • ¼ tsp dried oregano
  • 3 Tbsp olive oil
  • 1 garlic glove, finely chopped
  • 2 shallots, finely chopped
  • 8 ounces crimini mushrooms
  • ½ cup Marsala wine
  • ¼ cup chicken stock
  • 2 Tbsp Mascarpone cheese
  • 1 Tbsp fresh lemon jucie
  • fresh flat leaf parsley to garnish


Take two large piece of plastic wrap and place the chicken breasts in the middle.  Using a rolling pin or a meat mallet pound the chicken out to about 1/8 of an inch think.  Be careful not to pound the chicken too hard or you will tear it.

Heat a stainless steal sauce pan over medium heat, add oil.  Preheat oven to 300 degrees.

Combine flour, salt, pepper and oregano on a large plate for dredging the chicken.  Take each piece of chicken and cover it in the flour mixture.  Only coat the pieces that you can fit on your skillet.  Work in batches if you need to, don't over crowd your meat.

Cook chicken about 4-6 minutes aside and then transfer to a plate in the oven.

After you cook all the chicken add shallot, garlic, and mushrooms to skillet.

Cook them down over low to medium heat.  Don't get your pan too hot.  After they are nice and tender add the wine and chicken stock.  Bring sauce to a simmer over medium heat and cook down by half.

After the sauce has cooked down turn the heat down to low and add the Mascarpone cheese, mix well and add the lemon.  Taste sauce for season, add salt and pepper as you see fit.  Now it's important that you do not simmer the sauce after you add the Mascarpone cheese, if you do your sauce will break.  If you look closely at mine, you will see I made this mistake.  Still tasted fabulous just not good technique.

Serve each breast with a nice portion of the Marsala mushroom sauce, enjoy!


Anonymous said...

I once worked for a Greek that owned an Italian restaurant. Everyone in the kitchen would scramble for a piece of bread to wipe through the marsala pan. It was the single best treat in the kitchen.

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