Chicken Marsala

“Quick enough for a weeknight and elegant enough for a dinner party, this chicken marsala is one of our go-to recipes. Sin Zin’s spicy, bright berry flavors and smooth tannins are an easy choice with this dish.”
Pennie Haase, Director of National Marketing and Northeast Regional Sales

Serves: 4-6


4 boneless, skinless chicken breasts
1 tsp kosher salt
1/4 tsp black pepper, finely ground
1 cup all purpose flour
3 Tbsp olive oil
2 Tbsp butter


2 Tbsp butter
1 shallot, minced
8 oz button mushrooms,
2 cloves garlic, minced
1/4 tsp fresh thyme leaves
3/4 cup dry Marsala
3/4 cup chicken broth
1/4 cup heavy cream

8 oz pasta, cooked
1 Tbsp parsley, finely chopped
1 lemon, quartered

Method of Preparation:
Warm oven to 200°. Slice chicken breasts in half lengthwise, then pound to 1/4” thick. Salt and pepper each piece, then lightly dredge in flour. Heat oil in sauté pan until shimmering, add butter and 2 chicken pieces. Fry until golden on each side, about 3-4 minutes. Remove to rimmed baking dish, repeat with rest of chicken, then cover with foil and place in oven to keep warm.

Raise pan heat to medium-high and add 2 Tbsp butter. When sizzling, add shallots and mushrooms, cooking until caramelized. Lower the heat, add garlic and fresh thyme leaves and cook 1 minute or until fragrant.

Add Marsala, bring to boil and deglaze the pan, scraping the bottom to remove any browned bits. Lower the heat, add broth and simmer until reduced in half, about 10 minutes.

Add cream and return the chicken to the pan. Cook 3-5 minutes, or until sauce thickens and chicken is well coated. Add salt and pepper to taste. Serve over pasta and top with parsley and a squeeze of lemon prior to serving.