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Christopher Spinosa’s Chicken Marsala Recipe

About the Recipe

All of my fondest memories of having this Chicken Marsala were very much preceded by moments in my young life of accomplishment (birthdays, music recitals, graduation, etc.). Naturally, as a chef, I have found other ways of tweaking this dish to achieve its fullest potential from a flavor profile aspect. However, whenever my mom makes it at home, it is like its own time machine. You can’t replicate a mother’s love when it comes to a dish. This dish has permanently lived rent-free in my heart for this reason.


For Marsala Sauce:

·    4 Cups Beef Stock/Broth

·    20 ea, Cremini Mushrooms, sliced

·    2 sprig Rosemary, picked and chopped

·    8 Cloves Garlic, minced

·    8 Tablespoons Butter

·    1 Cup Dry Marsala Wine

·    1 pack Linguine Pasta

For Chicken:

·    4 Chicken Cutlets

·    Seasoned Italian breadcrumbs for breading

·    Flour for breading

·    Egg wash for breading

·    Salt for seasoning

·    Canola/Neutral Oil for frying


For the Chicken

  1. Preheat oven to 375 degrees F.

  2. Lay out your breading area with 3 bowls (1st bowl with flour, 2nd bowl with egg wash, 3rd bowl with seasoned bread crumbs).

  3. Season Chicken cutlets and bread through all 3 bowls.

  4. Once breaded, grab a deep and wide skillet and fill with enough oil to come a quarter of the way up from the bottom of the pan.

  5. Heat pan on a medium-high heat until oil is ready for frying (approx. 5-7 minutes)

  6. Fry chicken cutlets on both sides until lightly browned.

  7. Once browned, finish in the oven until fully cooked, approx. 7 minutes.


  1. Dispose of half of the oil in the pan used for the chicken but do not clean pan (unless chicken scraps are black).

  2. Add in your mushrooms, garlic, and rosemary on a med-high heat. Get some color on the mushrooms.

  3. Once the mushrooms have color, deglaze with marsala wine. Cook the marsala wine down until there’s barely any left.

  4. Once cooked out, add in your beef stock/ broth and then your butter. Season with salt and pepper.

  5. Set sauce aside.

  6. Get a pot of water boiling for your pasta. Cook pasta until just past al dente.

  7. To plate, place pasta on a plate, add some sauce on the pasta. Now, place chicken on top of pasta and add more sauce.

  8. Repeat process for other plates for your guests.

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