Jul 14 2026
Restaurants›Via Emilia›Chicken Marsala Recipe

Chicken Marsala Recipe

Inspired by Via Emilia
Time1h
Serves4

served with portobello & caramelized onions and roasted potatoes

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Ingredients

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Chicken Marsala

Caramelized Onions

Roasted Potatoes

Method

Chicken Marsala

  1. 1

    Prepare Chicken

    Season the chicken breasts with salt and black pepper on both sides. Dredge each piece in flour, shaking off any excess.

  2. 2

    Cook Chicken

    In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the chicken and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.

  3. 3

    Make Sauce

    In the same skillet, add the remaining butter. Add minced shallots and sliced portobello mushrooms. Sauté for about 5 minutes until the mushrooms are tender.

  4. 4

    Add Liquids

    Pour in the Marsala wine and chicken broth. Bring to a boil, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes.

  5. 5

    Combine

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

Caramelized Onions

  1. 6

    Cook Onions

    In a separate pan, heat olive oil over medium heat. Add sliced onions, salt, and sugar. Cook slowly for about 15-20 minutes, stirring occasionally, until onions are caramelized and golden brown.

Roasted Potatoes

  1. 7

    Prepare Potatoes

    Preheat the oven to 425°F (220°C). In a bowl, toss halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and black pepper.

  2. 8

    Roast Potatoes

    Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.

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