Jul 14 2026
Restaurants›The Bistro›Chicken Recipe

Chicken Recipe

Inspired by The Bistro
Time45m
Serves4

Marsala / Piccata pasta or seasonal vegetables & chef's choice potatoes / choice of sauce

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Ingredients

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Chicken

Pasta or Vegetables

Sauce

Method

Chicken Preparation

  1. 1

    Season the Chicken

    Season both sides of the chicken breasts with salt and black pepper.

  2. 2

    Sear the Chicken

    In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

  3. 3

    Make the Sauce

    Add minced garlic to the same skillet and sauté for 1 minute. Pour in Marsala wine (or white wine for Piccata) and chicken broth, scraping up any browned bits. Bring to a simmer.

  4. 4

    Finish the Chicken

    Return the chicken to the skillet and simmer for another 5 minutes, allowing the flavors to meld. Sprinkle with chopped parsley before serving.

Pasta and Vegetables Preparation

  1. 5

    Cook the Pasta

    In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

  2. 6

    Sauté the Vegetables

    In a separate pan, add a little olive oil and sauté the seasonal vegetables over medium heat until tender, about 5-7 minutes.

  3. 7

    Prepare the Potatoes

    Boil or roast the chef's choice potatoes until tender. Season with salt and pepper to taste.

Sauce Preparation

  1. 8

    Prepare the Marsala Sauce

    For Marsala, add sliced mushrooms and heavy cream to the skillet after removing the chicken. Simmer until the sauce thickens, about 5 minutes.

  2. 9

    Prepare the Piccata Sauce

    For Piccata, stir in the capers and lemon juice into the skillet after removing the chicken. Allow to simmer for a few minutes.

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