Chicken Marsala

Published October 16, 2021

Originally from Cook’s Illustrated.

The best chicken marsala I have ever had. And the first recipe I ever made where I felt it was something I’d easily pay money for in a restaurant.

The original recipe calls for pancetta and I substitute bacon because I don’t live in Italy.

If the chicken breasts are huge (as they often are), it may make sense to slide them into thinner cutlets or pound them. They need to cook evenly in the pan.

The Marsala Wine you must use is Colombo brand, sweet. This is much better than any others.


To make:

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