Chicken Marsala & Linguine

When I was a kid and we’d go out to eat dinner as a family, my dad would get chicken marsala. And I hated it! I hated the smell, the look and I especially hated the mushrooms. I couldn’t understand why anyone would like it. Fast forward (a long time!) to now, and I love it! Even though I still don’t eat mushrooms, I absolutely love the flavor they give the chicken and the sauce.

This recipe stands out because of the Marsala wine. It has a unique flavor all it’s own and that’s what makes it great. If you substitute another wine for it, it will still be great. But it won’t be Chicken Marsala! You can an buy a cheap bottle at any liquor store.

Chicken Marsala & Linguine

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 skinless, boneless, chicken breasts
  • 1/4 – 1/2 cup all-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces turkey bacon, thinly sliced or left in ribbons
  • 8 ounces mushrooms (any kind), stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 box dry Linguine or 1/2lb fresh Linguine, cooked


  1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
  2. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
  3. Lower the heat to medium and add the bacon to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley over Linguine before serving. Enjoy! 


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