The Chef

Restaurants

Meals

Drinks

Restaurants›Tony's Pizza and Restaurant›Chicken Marsala Recipe

Chicken Marsala Recipe

Name: Tony's Pizza and Restaurants Chicken Marsala Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1 cups plain breadcrumbs; 0.25 cups grated Parmesan cheese; 1 tsp salt; 0.5 tsp black pepper; 3 tbs olive oil; 2 tbs unsalted butter; 10 oz cremini or button mushrooms, sliced; 1 pieces shallot, finely chopped; 2 pieces garlic cloves, minced; 3 tbs Marsala wine (dry or semi-dry); 0.5 cups low-sodium chicken stock; 0.25 cups heavy cream; 2 tbs fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp lemon juice (optional, to taste); 12 oz pasta (spaghetti, linguine or fettuccine), cooked; 1 tbs extra chopped parsley; 2 tbs grated Parmesan (optional)

Inspired by Tony's Pizza and Restaurant

Time40m

Serves4

Breaded chicken sauteed with mushrooms in a marsala wine sauce served with your choice of pasta.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Breaded Chicken

4 pieces boneless skinless chicken breasts

1 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 cups plain breadcrumbs

1/4 cups Grated Parmesan cheese

1 tsp Celtic sea salt

1/2 tsp black pepper

3 tbs olive oil

2 tbs Unsalted butter

Marsala Mushroom Sauce

10 oz cremini or button mushrooms, sliced

1 pieces shallot, finely chopped

2 pieces Garlic cloves, minced

3 tbs Marsala wine (dry or semi-dry)

1/2 cups low-sodium chicken stock

1/4 cups Heavy cream

2 tbs Fresh parsley, chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp lemon juice (optional, to taste)

To Serve

12 oz pasta (spaghetti, linguine or fettuccine), cooked

1 tbs extra chopped parsley

2 tbs grated Parmesan (optional)

Method

Breaded Chicken

Prep chicken

Slice each chicken breast horizontally to make two thinner cutlets (or pound to 1/2-inch thickness). Pat dry with paper towels; season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up dredging stations

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with 2 tablespoons milk. In a third dish combine breadcrumbs, grated Parmesan, and remaining 1/2 tsp salt and 1/4 tsp pepper.

Dredge chicken

Working one piece at a time, coat each cutlet in flour, shaking off excess; dip into egg mixture, allowing excess to drip off; press into breadcrumb mixture to fully coat. Place on a wire rack or plate while heating the skillet.

Pan-fry cutlets

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add 2 cutlets (do not crowd). Cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a warm platter and tent with foil. Add remaining 1 tablespoon olive oil and 1 tablespoon butter and fry remaining cutlets the same way.

Marsala Mushroom Sauce

Sauté mushrooms and aromatics

Using the same skillet with brown bits and about 1 tablespoon fat remaining, reduce heat to medium. Add sliced mushrooms and cook 4–6 minutes until they release moisture and begin to brown. Add the chopped shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Deglaze with Marsala

Pour in 3 tablespoons Marsala wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to simmer 1–2 minutes to reduce slightly and burn off most alcohol.

Build the sauce

Add 1/2 cup chicken stock and simmer 2–3 minutes to reduce by about a third. Stir in 1/4 cup heavy cream and simmer another 1–2 minutes until the sauce slightly thickens. Taste and season with 1/2 tsp salt and 1/4 tsp pepper. If desired, stir in 1 teaspoon lemon juice to brighten the sauce.

Finish with herbs and combine

Stir in 2 tablespoons chopped parsley. Return the cooked cutlets to the skillet, spooning sauce and mushrooms over each cutlet. Simmer 1 minute to reheat the chicken and meld flavors.

To Serve

Divide cooked pasta among 4 plates (or place on a serving platter). Place one chicken cutlet on top of pasta and spoon generous mushroom-Marsala sauce over each. Sprinkle with extra chopped parsley and grated Parmesan if using. Serve immediately.