Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Season chicken breasts all over with salt and pepper.

  • Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.

  • Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.

  • Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.

  • Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.

  • Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

799 calories; 39 g total fat; 185 mg cholesterol; 2391 mg sodium. 26.8 g carbohydrates; 51.1 g protein; Full Nutrition

Reviews (394)

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526 Ratings
  • 5 star values: 397
  • 4 star values: 99
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 1
Rating: 5 stars
This recipe is straight forward and the final product is very impressive. I added a bit more flour to make the sauce thicker because I wanted it to be more like gravy. As suggested I served it on garlic toast. I think it would also be fantastic with potatoes. Yet another crowd pleaser from Chef John. Thanks! P.S. If you are the type of person who makes a recipe using so many modifications that the original is unrecognizable you are not entitled to rate that recipe nor are you credible if you give said recipe a poor rating. There. I said it. Read More
Rating: 5 stars
Superb recipe and better by far if you use Trader Joe's Organic Chicken Broth (the reg.) It's almost as good as homemade. I soak my chicken breasts beforehand in milk and marsala about 1/2 cup wine to 1 1/2 cups milk for 20 min. Then pat dry and I always use flour in a zip lock bag (the gallon sz) when pounding/flattening my chicken so it does not stick or fall apart. Then I use a couple of beaten eggs laced with a little more marsala before I dip into my flour seasoned flour mixture. My chicken comes out so tender and juicy that you literally do not need a knife ever when eating my chicken. Read More
Rating: 5 stars
Perfect classic chicken marsala. This was so simple but it looked like I worked all day on it. I had two minor changes.....I added a few more mushrooms because we love them and I used bonelss skinless chicken breasts because that is what I had on hand. Thanks for a easy and delicious recipe Chef John! Read More
Rating: 4 stars
Extremely good except for the fact that I had to thicken my sauce much longer than anticipated. The amount of chicken stock to add should be halved as should the parsley amount. Other than that excellent taste. Read More
Rating: 5 stars
Awesome flavor! We loved it! I used a good quality Marsala so I wouldn't mess this recipe up! I followed the recipe exactly even plating it on a piece of toasted sourdough bread. Next time I may cut down on the chicken stock as it was thin prior to me using a little starch and water. Thanks Chef John! I think it was the best thing I've ever cooked!! Read More
Rating: 5 stars
We did not have any Marsala Wine but some good old North Carolina Red Sweet Muscadine Wine just hit the spot. Great Receipe. Also did not have any Shallots so we were forced to use Onions and Garlic. What is not to like...Serve over rice with Broccoli or Zucchini. Read More
Rating: 5 stars
I decided to make this with some homemade pasta & it tasted just like the one we get at our favorite Italian restaurant! I used 2 cups of Marsala wine and 1 to 1-1/2 cups stock and replaced the shallot with 2 cloves minced garlic instead. I think I also used a bit more butter and flour too. This has become one of our favorite recipes! Read More
Rating: 5 stars
OMG!! Fantastic Chicken Marsala and served over pantanella pasta thanks again Chef John for a fanrtastic and easy recipe for one of my favorites. Read More
Rating: 5 stars
Made this tonight for dinner - flavor was fantastic! Thanks Chef! Read More