Tuesday, December 1, 2009

Chicken Marsala with Marsala Risotto

Chicken Marsala is one of my favorite dinners. I have two other Marsala recipes on my blog which I liked quite a lot, but every time I make Marsala I've thought to myself that something seemed to be missing. I finally decided to throw together something of my own and wow, this did the trick! It's exactly what I was looking for. Normally I serve chicken Marsala over some type of pasta, but I decided this time I wanted to try something a little different. I had some arborio rice in the cupboard that caught my eye and I thought to myself "I wonder what would happen if I used Marsala wine instead of white wine?" Ta-da! Marsala risotto.

Oh, and I realize it might be a tad redundant to have both onion and shalot in the chicken. That was actually done by accident, but this turned out so well that I included the recipe exactly as I made it.

Chicken Marsala
serves 4
print this recipe

4 boneless, skinless chicken breasts, pounded to ¼ inch thickness
½ C flour
salt and pepper
6 T butter
3-4 cloves garlic, minced
2 shalots, diced
¾ C Marsala wine
¼ C diced green onions
2 T chopped fresh flat leaf parsley
1/3 C heavy cream
½ C grated Parmesan cheese
½ C chicken stock
1/2 C chopped mushrooms (I used baby Bellas since it's what I had)
1 small yellow onion

Pound the chicken until it is about ¼ inch thick. Set aside.

Heat oven to 200°, then turn to warm.

Chop the garlic, shalots and onion, set aside. Chop the green onion and mushrooms, set aside in a small bowl.

Melt 2 T of the butter in a large skillet, then saute the onions, garlic and shalots until they are soft. Remove from pan using a slotted spoon and set aside. Add more butter if necessary, then cook the chicken, about 3 minutes per side, until it is cooked through and no longer pink in the center. Once the chicken is cooked, place it on an oven-safe plate or pan and set it in the oven to stay warm.

Add the onions and garlic back into the pan, then add a touch more butter, the mushrooms and the green onions. Cook until tender.

Pour the wine into the pan and stir to deglaze, then simmer until reduced by about half.  Add in the chicken stock and heavy cream and mix. Mix in the Parmesan and stir until melted. Pour the sauce over the chicken and sprinkle with the parsley, serve.

Marsala Risotto
print this recipe

1 C arborio rice
2 shalots, diced
4 cloves of garlic, minced
2 T butter
5 C chicken broth
1/4 C Marsala wine
1/3 C grated Parmesan cheese
1/4 C chopped mushrooms (I used baby bellas)

Melt the butter in a medium saucepan, then add the shalots, mushrooms and garlic and saute until they are tender. Add in the rice and toss to coat.

Pour the wine into the pan and stir constantly until the liquid is absorbed.

Add in the broth, 1 C at a time, waiting for the liquid to fully absorb before adding more. Stir pretty constantly.

With the last cup of broth, absorb the liquid half-way, then add in the cheese. Stir until the cheese is melted. Serve!

Source: an original Laura recipe


  1. Your marsala looks fabulous! You have your dish they way that you like it now. That's great.

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  3. Ok So I made Risotto and did not completely use your recipe. But I used it in procedure. I used Champagne as I did not have the Marsala. And the Asparagus instead of the Mushrooms. I have to tell you that it turned out great although I would add the Asparagus at the same time you add the Parm if you should choose to do so. Otherwise the asparagus gets over cooked.

  4. My husband and I prepared this dish for supper last sunday. Everybody enjoyed it, I am going to be preparing it often from now on, it's always great to get different ideas for recipes also straightforward methods to prepare them. Thanks for giving them.

  5. [...] favorite risotto recipes: Chicken Marsala Risotto Garlic Parmesan [...]

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