There are many variations of this Italian-American dish that make it a great option for an easy weeknight or weekend dinner.  Marsala is a brandy-enhanced Italian wine that gently flavors the dish.  The beauty of chicken marsala is that it comes together in about 30 minutes, and the quick-cooking method results in a tender cut of meat that is flavored with a delicious sauce enjoyed over mashed potatoes or rice.  Opt for pre-sliced mushrooms if available, making your kitchen prep even more efficient.

Serves 4


  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • all-purpose flour, for coating chicken breasts
  • Kosher salt and freshly ground black pepper
  • 3- 4 tablespoons olive oil
  • 4 slices extra thick bacon
  • 4 cloves minced garlic
  • 12 ounces sliced crimini mushrooms
  • 1/2 cup sweet Marsala wine
  • 3/4 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley, for garnish


Split the chicken in half lengthwise with a sharp knife to create 8 cutlets (or have your butcher do this for you). Line the counter with parchment paper and place another piece of paper on top.  Gently pound the chicken breasts with a flat meat mallet, so they are about about 1/4-inch thick. Season each side of chicken with salt and pepper and dust both sides of cutlets with flour.  In a small fry pan, cook chopped bacon until golden, drain on paper towel and set aside reserving about a tablespoon of bacon fat.

Heat the oil over medium-high heat in a large skillet adding a tablespoon of baking fat.  Place the cutlets into the pan and fry for about 4 minutes on each side until golden, turning once (you can fry in batches if chicken does not fit easily into your pan, don’t overcrowd).  Keep chicken warm as you cook other pieces.

Reduce heat to medium and add the the mushrooms to your pan and and sauté until they are nicely browned, releasing their juices and absorbing all the flavor in the pan.  Season with salt and pepper to taste.  Once the liquid has evaporated, add garlic, Marsala and stock and continue cooking for a few more minutes until liquid has reduced by half.  Add butter to mixture and add chicken back to pan coating it with mushrooms and sauce, heating it and ensuring it is cooked through.  To serve, place chicken and mushrooms in a large serving platter and top with bacon and fresh chopped parsley.  Enjoy!