Chef Terry’s Perfect Chicken Marsala

Perfect Chicken Marsala

While we usually make it a rule not to post recipes that are included in our free weekly dinner plans, this one is special, as it was specifically requested by one of the amazing “Big Buddy” volunteers at last week’s Sparks of Hope winter camp.

Anyone who is willing to show that much love to a hurting child, well…I’ll break the rules for them, anytime! :)

Plus, chicken marsala is in my top 5 favorite dishes, and this reminded me that it’s been too long.

This is Chef Terry’s personal recipe, and I’m posting it because, yeah…it’s better than mine. (Please don’t tell him I said that…)

-Chef Perry
Chef Terry’s Chicken Marsala
Active Time: 15 min.
Total Time: 25 min.

  • 2 chicken breasts, skinless, boneless
  • salt & black pepper
  • 1 tbsp. olive oil
  • 2 tbsp. butter, divided
  • 1 med. yellow onion
  • 1/2 lb. white mushrooms
  • 3 garlic cloves
  • 1/2 cup dry Marsala wine
  • 3 oz. mascarpone cheese
  • 1/2 tbsp. Dijon mustard
  • 5 sprigs flat-leaf parsley
  • 6 oz. dried fettuccine

Mise en Place:

Skin & chop the onion. Gently wipe the mushrooms with paper towel and then slice. Skin & mince the garlic. Chop the parsley. Bring a large pot of salted water to boil. See our post: 5 Tips for Perfect Pasta


Season the chicken with salt & black pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 1/2 of the butter in the same skillet over medium-high heat, then add the onions and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 12 minutes.

Meanwhile, add the fettuccine to the boiling water and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with the remaining butter and season, to taste, with salt & black pepper.

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Add the wine to the skillet to deglaze (see our video) and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices.

Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.

Stir in the chopped parsley. Season the sauce, to taste, with salt & black pepper.

Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top & garnish with parsley.