Chicken Marsala

March 26, 2013

Chicken Marsala

By March 26, 2013

I'm not sure if you know, but I am the biggest fan of Top Chef, the American cuisine show that taught me lots of interesting things to do in the kitchen, like chopping parsley, which I hated to do. And many many other things. Long story short, this show introduced me Fabio Viviani, one of my favorite chefs now. He is absolutely genius, charismatic and I love him to pieces. He even has a weekly show on Yahoo, from where I got my inspiration with this recipe.   

Up to this point, I've used Marsala only for Tiramisu and was wondering what else should I do with it. I was a bit doubtful regarding the sweet flavor paired with chicken but let me tell you, it will blow you away! The taste is like cashmere, velvety and the smell is just divine. You will fall in love. Here is the video recipe of Fabio.

  • Prep Time : 10 minutes
  • Cook Time : 15 minutes
  • Yield : 2
  • Allergens :
Nutrition facts (per portion) : 0: 600; 1: 37;



1. Melt the butter in a pan. Add the thyme and leave it for a few seconds. Add the garlic and mushrooms. Seazon and fry at high heat until the mushrooms turn golden.

2. Meanwhile, beat the fillet so they are equally thin. Season, dust them with flour and shake the excess. Heat the olive oil in a pan and fry the chicken on both sides.

3. Add the Marsala and flambe. Always remove the pan from the heat source before adding the wine to avoid burning yourself. Vigorously shaking the pan usually extinguishes the flame, but keep a pot lid nearby in case you need to smother the flames. The alcohol vapor generally burns off by itself in a matter of seconds.

4. Let the sauce reduce, then add the mushrooms, garlic and thyme, pour the double cream and let it thicken. Serve immediately.


Romanian translation