This Easy Chicken Marsala for Two recipe with pancetta, mushrooms and shallots is full of flavor -- fork tender chicken, crispy pancetta, earthy mushrooms, roasted shallots smothered in a rich Marsala sauce. An Italian restaurant menu standard, this home version rivals the one at our favorite place. It’s easy to make - you can have dinner on the table in under 40 minutes – a delicious possibility as a couple’s cooking together date night.
Jump to:
- Pam's Best Tips
- What you'll need
- What to serve with Chicken Marsala
- Chicken Marsala without wine
- Chicken Marsala wine pairing
- How to prepare chicken
- Tips for pounding chicken breasts
- Sauté chicken
- Making a really good marsala sauce
- Variations
- Best Marsala for Chicken Marsala
- Make ahead tips
- Cooking together tips
- Common questions about this recipe
- Easy chicken marsala for two recipe with pancetta, mushrooms and shallots
- Did you make this recipe?
Pam's Best Tips
It was 30 years ago, I first fell in love with Chicken Marsala at a small Italian Trattoria in St. Paul, Minnesota. While the trattoria is no longer, I have continued to play with my version of Chicken Marsala to make it a special dining-in night with Mark.
Serve this over mashed potatoes, rice or pasta with a side of Roasted Asparagus with Cranberry Vinaigrette.
I found that the classic method of sauteing the chicken, removing it from the pan, and then building a sauce from the tasty, browned bits left in the bottom of the pan, is a tip we all need to know.
In addition, I also like the flavor of roasted shallots added with the mushrooms and a sweet (rather than dry) Marsala wine for its depth of flavor and smooth finish.
This is one "delizioso" keeper - Let’s Get Started!
What you'll need
Here's what you need to make this Easy Chicken Marsala for Two recipe with pancetta, mushrooms and shallots:
- Boneless Skinless Chicken Breasts
- Dijon mustard – not only does this achieve a well-balanced marsala sauce, it also acts as a sauce thickener and a flour binder, achieving a crispy chicken breast exterior when we sauté the breasts.
- Fresh sage leaves
- Pancetta - You can substitute prosciutto or bacon for pancetta. Not a pork fan? Skip the pancetta and use capers, they deliver the salt and texture we are trying to emulate of the pancetta. See the section below on variations for how to make this recipe with capers.
- Olive oil
- Balsamic vinegar
- Button mushrooms
- Shallots
- All-purpose flour – if you want to keep this gluten-free, use an all-purpose gluten-free flour. The flour is important as this will thicken our marsala sauce.
- Sweet Marsala – purchase a sweet Marsala (rather than dry) wine produced in Sicily. The wine is smooth and nutty with hints of vanilla and burnt honey. It pairs wonderfully with dishes that have an earthy profile.
- Heavy Cream
- Salt and Pepper
What to serve with Chicken Marsala
The recipe makes a lovely sauce that is delicious over pasta, polenta, rice, or mashed potatoes.
I like to pair this dish with Asparagus for Two with Cranberry Vinaigrette. Timing multiple dishes is one of the hardest parts when cooking. A tip when making the Asparagus as part of your easy chicken marsala for two recipe with pancetta, mushrooms and shallots Chicken Marsala for two menu: Roast the shallots for the asparagus at the same time you roast the shallots and mushrooms for the Chicken Marsala.
Then, put the Asparagus in the oven right before you begin making the Marsala Cream Sauce.
Chicken Marsala without wine
While Marsala wine does add complexity to the dish, going alcohol free doesn't mean this dish lacks flavor. White grape juice makes a suitable substitute for Marsala wine.
However, to get the right flavor profile when using juice, you need to mix it with sherry vinegar and vanilla extract.
For every ½ cup of Marsala wine, use ¼ cup of white grape juice mixed with 2 tablespoons of sherry vinegar and 1 tablespoon of vanilla extract. White grape juice also makes a good substitute for those looking for a lower sodium option for their recipe. However, the juice is high in carbohydrates and sugar.
Chicken Marsala wine pairing
Now, the important question. Which Italian wine to drink with it?
I love Lambrusco.
Lambrusco is the name of an ancient grape variety that pairs well with cured meats and rich dishes. It can range from pink in color to deep purple, and it has a slight effervescence. This semi-sparkling red is fruity, but generally dry (it will usually be labeled as “secco”) although sweeter versions are available, often labeled with the word “dolce” or “amabile.”
Lambrusco comes from the western part of Emilia Romagna plus a small section of the Lombardy region.
Sparkling Lambrusco is perfect to make this Chicken Marsala dinner for two a bit more special.
How to prepare chicken
Either slice chicken breasts in half (horizontally) into thinner pieces, or pound them until they are about ½ inch thick. Not only does this help make this a 40 minute meal by allowing the chicken to cook through quickly, but it also ensures that each forkful includes equal parts chicken and the delicious sauce – and not mostly chicken.
Tips for pounding chicken breasts
- Place each chicken breast on large sheet of plastic wrap, cover with second sheet. We want to take precautions not to tear the flesh.
- Starting in the center of each breast, pound evenly out toward the edges, using a meat pounder or rolling pin until ½ -inch thick throughout.
Sauté chicken
Working with one flattened breast at a time, spread mustard onto one side of each breast and press 2 sage leaves into the mustard side of the breast.
Heat oil in a large skillet and cook the pancetta until it is crisp and lightly brown. Remove the pancetta and set aside on paper towel to drain.
In the pancetta skillet, add another tablespoon of oil and heat until it begins to shimmer.
Now it is time to dredge the breasts in flour. Spread ¼ cup flour in shallow dish, such as a pie plate. Working with 1 breast at a time, dredge breasts in flour to coat both sides lightly, shaking off any excess flour.
Lay chicken in skillet and cook until well browned on first side. Flip only once, adding more oil, if needed to keep the chicken from sticking. Transfer to a plate and tent loosely with aluminum foil. Now it’s time to make the marsala sauce.
Making a really good marsala sauce
Don’t be afraid of those browned bits on the bottom of your pan after cooking the chicken. Those bits = TONS of flavor! Heat the empty chicken skillet to medium-high and add the marsala, scraping up all the browned bits with a wooden spoon. Add the cream and cook until thick.
Return chicken and half the pancetta to skillet to reheat, add remaining mustard and sage. To serve, top chicken with remaining crispy pancetta, roasted mushrooms, and shallots, spoon over the sauce and serve.
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Variations
Looking for a chicken marsala recipe without pancetta or perhaps without wine? Here are my reader tested variations:
- Chicken Marsala with mushrooms, shallots and capers - Instead of pancetta, use 2 Tablespoons of capers (or more if desired). Follow step 2 "cook pancetta" in the recipe card, but A before adding capers to hot oil, pat them dry (this will avoid hot oil splattering you when the capers are added to the hot pan). Also, capers will crisp quickly in about 1 -2 minutes, so keep your eye on the pan! Remove from pan, placing on a paper towel lined plate. Continue with the recipe to saute the chicken.
- Chicken Marsala without wine - For every ½ cup of Marsala wine, use ¼ cup of white grape juice mixed with 2 tablespoons of sherry vinegar and 1 tablespoon of vanilla extract.
- Dairy-free Chicken Marsala sauce - For a dairy-free alternative to heavy cream, try mixing soy milk with olive oil. Olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream. To replicate the flavor and thickness we will use a 2:1 ration. For example, 1 cup (237 mL) of heavy cream you will combine ⅔ cup (159 mL) of soy milk with ⅓ cup (79 mL) of olive oil.
Best Marsala for Chicken Marsala
Chicken Marsala is an iconic Italian restaurant dish, but what is Marsala?
Marsala is a sweet, dry wine that is produced in Sicily. The wine is smooth and nutty with hints of vanilla and burnt honey. It pairs wonderfully with meats and earthy profiles.
As mentioned before, I like using sweet Marsala (rather than dry) for its depth of flavor and smooth finish.
Make ahead tips
Can you make this easy chicken marsala for two recipe with pancetta, mushrooms and shallots ahead of time? Sure can! Here are some tips for storing and reheating.
How to store: Store leftover chicken marsala in air tight container and refrigerate for up to 4 days.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until chicken is warmed through, or in the microwave. The sauce may have thickened up a little in the refrigerator, and may thicken up further as you reheat. Add a teaspoon of water at a time to thin it back to a desired consistency.
If you still have cream and marsala on hand you could add 1 – 2 Tablespoons cream and 2-3 Tablespoons of Marsala until you reach your desired consistency.
Cooking together tips
A couple’s cooking date is the perfect way to reconnect. A fun activity for any couple that likes to work and play together, and I offer 7 Cooking Together Date Night Tips to plan and keep it fun.
For this recipe, assign one person to be the “lead” and the other will be the “sous chef”. The lead is in charge of reading the recipe and delegating tasks to the partner and to themselves.
While the “sous chef” gets to sit back, relax and worry about when to sip on their drink of choice while chopping and mixing, without thinking about what is next - sign me up!
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Making a rich, gravy-like Marsala sauce requires a little patience. When the sauce begins to boil, reduce the heat to medium and simmer for about 4 minutes, until the liquid reduces by half. If your sauce is not thick enough, simply combine 1 teaspoon of cornstarch (or arrowroot starch for a gluten-free version) with 1 teaspoon of the pan sauce in a small bowl. Whisk until smooth, we don't want a lumpy sauce, return to the pan and simmer for a few more minutes. Once it begins to boil it will thicken.
Yes! Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stover over a medium-low heat for about 5 - 10 minutes until chicken is warmed through, or in the microwave. Sauce too thick after being in the refrigerator? Simply, add a teaspoon of water at a time to thin it back to your desired consistency.
Use a sweet Marsala (rather than dry) for a smooth and flavorful sauce. Marsala is nutty with hints of vanilla and burnt honey. Pairing wonderfully with dishes that have an earthy profile, like this Chicken Marsala For Two with mushrooms and roasted shallots.
The classic method for preparing chicken is to dredge your chicken breasts in all-purpose flour. To make this a gluten-free dish, use a gluten free all-purpose flour.
Easy chicken marsala for two recipe with pancetta, mushrooms and shallots
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Equipment
Ingredients
- 2 boneless skinless chicken breasts ,6 to 8 ounces each
- 2 Tablespoons Dijon mustard
- 6 fresh sage leaves
- 2 ounces pancetta diced
- 3 Tablespoons Olive oil
- 1 Tablespoon balsamic vinegar
- 4 ounces button mushrooms ,halved
- 5 shallot cloves, cut in half
- ¼ cup plus all-purpose flour or gluten-free all-purpose flour
- ¾ cup sweet Marsala
- ½ cup heavy cream
- salt and Ppepper
Instructions
Roast the Shallots and Mushrooms
- Preheat oven to 400 degrees F. Toss shallots and mushrooms into a baking dish with 1 tablespoon olive oil and the vinegar. Roast in oven for 30 minutes, stirring several times.
Prepare the Chicken
- While the shallots and mushrooms are roasting, place each chicken breast on a large sheet of plastic wrap, cover with second sheet.
- Starting in the center of each breast, pound evenly out toward the edges, taking care not to tear the flesh. Pound with meat pounder or rolling pin until ½ -inch thick throughout. Working with one flattened breast at a time, spread 1 teaspoon mustard on to one side of each breast and press 2 sage leaves into the mustard side of the breast.
Cooking Pancetta and Sautéing Chicken
- Heat 1 tablespoon oil in a large skillet and cook the pancetta until it is crisp and lightly brown, about 4 – 5 minutes. Remove the pancetta and set aside on paper towel to drain.
- Spread flour in shallow dish. Working with 1 breast at a time, dredge breasts in flour to coat both sides lightly, shaking off any excess flour.
- In the empty pancetta skillet, add another tablespoon of oil and heat over medium-high heat until it begins to shimmer. Lay chicken in skillet and cook until well browned on first side, about 4 -5 minutes. Flip chicken, reduce heat to medium and continue to cook, about 4-5 minutes. Transfer to a plate and tent loosely with aluminum foil.
Making the Marsala Sauce
- Raise heat to medium-high, whisk in the marsala, scraping up any browned bits. Add the cream and bring to a simmer, cooking until sauce is slightly thickened, about 3 minutes. Return chicken and half of the pancetta to skillet to reheat. Add remaining mustard and sage. Taste and adjust seasoning with salt and pepper. To serve, top chicken with pancetta, roasted mushrooms and shallots, spoon the sauce over the top.
Your Notes, Tips and Tricks
Nutrition
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Did you make this recipe?
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Diane Tigner says
This Chicken Marsala for Two is absolutely DELICIOUS!! My husband and I made this recipe together for a date night in. The entire meal we kept raving about about how moist it was and how great it tasted. This is definitely a Keeper recipe for us!! We can’t wait to share it with our family and friends.