Chicken Marsala

Chicken Marsala

Chicken Marsala is rated 4.8 out of 5 by 24.
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Prep Time: 30 minutes
Cook Time: 85 minutes
Servings: 6
Chicken with a creamy Marsala sauce is a standard of old-school Italian restaurants, where you might find it prepared or finished tableside in a chafing dish. Cooking it at a more leisurely pace in a slow cooker or on the stovetop eliminates much of the fuss and produces very tender, flavorful results. Substituting tangy Italian mascarpone, a soured cream cheese, for the usual cream adds a sophisticated touch.

Ingredients:

  • 3 Tbs. all-purpose flour
  • 1 tsp. salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 6 boneless, skinless chicken breast halves, each about 6 oz.
  • 3 Tbs. unsalted butter
  • 3 Tbs. olive oil
  • 4 shallots, minced
  • 1/4 lb. pancetta, diced
  • 2 1/4 cups Marsala
  • 1 cup chicken broth
  • 2 tsp. dried oregano
  • 1/2 lb. cremini or button mushrooms, brushed clean, stems removed and caps cut into slices 1/4 inch thick
  • 1/2 cup mascarpone
  • 3 Tbs. finely chopped fresh chives

Directions:

On a plate, stir together the flour, the 1 tsp. salt and the 1/2 tsp. pepper. One at a time, turn the chicken breasts in the flour mixture, gently shaking off the excess.

In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter with 1 1/2 Tbs. of the olive oil. Working in batches if necessary, add the chicken breasts and cook, turning once, until golden on both sides, about 5 minutes total. Transfer to a plate.

Add the shallots and pancetta to the pan and sauté over medium-high heat until lightly browned, 2 to 3 minutes. Add 2 cups of the Marsala, increase the heat to high and cook, stirring, until the wine is reduced and thickened, 7 to 10 minutes. Add the broth and oregano and return to a boil.

Stovetop method: Transfer the chicken to a large Dutch oven and add the Marsala mixture. Cover the pot, set over low heat and cook until the chicken is opaque throughout and very tender, about 30 minutes. Meanwhile, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. butter with the remaining 1 1/2 Tbs. olive oil. Add the mushrooms 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. Cover and continue cooking until the chicken is cooked through and the sauce has thickened, about 30 minutes more.

Slow-cooker method: Transfer the chicken to a slow cooker and add the Marsala mixture. Cover and cook according to the manufacturer's instructions until the chicken is opaque throughout and very tender, about 2 1/2 hours on high or 5 hours on low. About 30 minutes before the chicken is done, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. butter with the remaining 1 1/2 Tbs. olive oil. Add the mushrooms 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 slow cooker. Cover and continue cooking until the chicken is cooked through and the sauce has thickened, about 20 minutes more.

Spoon the mushrooms and sauce over the chicken, garnish with the chives and serve immediately. Serves 6.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).
Rated 5 out of 5 by from Fabulous recipe Takes a little time to prepare but totally worth it. Use a good quality Marsala wine for a rich , savory flavor . I made this is in the slow cooker and served with rice. Divine. Everyone had thirds and I wish I'd doubled the recipe.
Date published: 2017-04-13
Rated 5 out of 5 by from Delicious This recipe is fantastic. Never made chicken marsala before but this fairly easy recipe was a hit - more work than just dumping everything into the crock pot, but worth it 100%. I used some things that I had in the house - leftover white wine, vegetable broth, onion instead of shallots, whipped cream cheese instead of marscapone, left out the pancetta, added chopped garlic with the mushrooms - and with all of these substitutes the result was still delicious. I served it with simple cooked barley. Highly recommend!
Date published: 2017-03-14
Rated 5 out of 5 by from Amazing! I made this for my mom tonight and it turned out so well! Only change I would make is to brown panchetta before shallots.
Date published: 2017-03-10
Rated 5 out of 5 by from A lovely "gourmet" option for all skill levels. Concerned about not being able to pull this one off? Worry not: you'd have to run into some serious problems (e.g. omitting all of the chicken). ;-) have used both cooking methods and, although both methods produce beautiful results, I prefer the slow cooker.I have slowly built up my Le Creuset collection and have, admittedly, noticed nicer results using higher quality cookware/bakeware. However, being mindful of timing, directions, and proper use of ingredients (e.g. substitutions) helps to balance the disparity between +/- tools. We enjoy a heavier Marsala "influence" but wouldn't change a thing other than that. Subsequently, I use a nicer Marsala and add a bit more of it. It's just scrumptious. Another poster remarked that she increased the ingredients to produce even more sauce; I'm on board with that! There can never be too much. I have served with potatoes as well as simple pasta with olive oil and, of course, a nice crusty bread. It's always well-received.
Date published: 2016-05-13
Rated 5 out of 5 by from Guest Favorite Chicken Marsala I made this recipe in my All-Clad slow-cooker with very good results. Everyone loved it and had wished there were more leftovers. Recommend increasing the flour from 3T to 4T or 5T to produce a thicker sauce at the end. Also, my experience was that whole chicken legs were better than a cut up whole chicken because the breasts ended up too dry. We love mushrooms and have doubled the amount in the recipe with very good results. Additionally, using whipped cream cheese in place mascarpone worked equally well. Previous times I've made it I've also included basil. This is a very easy recipe that can easily be changed with delicious results. Try some whole-grain mustard, other fresh/dry herbs of your choice, and several dashes of Maggi seasoning.
Date published: 2015-01-01
Rated 5 out of 5 by from GREAT...with some changes I made this recipe for 8 people, so It was doubled. I did not add the marscapone, but did add about 1/2 cup (total) of heavy cream pouring slowly toward the end of cooking,instead. I seasoned both the chicken breast with the flour and also added a mixture of wonderful italian spices.. I didn't use as much broth, added a little cooking sherry . I also made it the day before my dinner party and reheated it slowly in a low oven for about 45 min. marvelous!!
Date published: 2014-10-25
Rated 5 out of 5 by from Perfect Weekend Meal I made this last night for my husband and it came out perfect. I followed the crock pot method and although I'd never done chicken in the crockpot, it was very moist and tender. I didn't change the recipe, but did use a better Marsala, which brought out the flavor of the dish nicely. My husband couldn't stop raving about it and was very happy there are left overs!
Date published: 2014-05-18
Rated 3 out of 5 by from Aroma is the best part I had such high hopes for this Easter dish. It smelled delicious. However, the ingredients drove the price way up and the flavor, although good, wasn't up to expectations. It needs more seasoning. I would substitute cream for the mascarpone and leave out the pancetta and add more mushrooms to cut the cost. The crockpot version worked well for a crowd.
Date published: 2014-04-21
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