Chicken Marsala


Serves 1


2 EACH                      Chicken Breast

½ teaspoons              Salt and Black Pepper Mix

As  Needed                Butter, melted (to brush the chicken)

2 Tablespoons          Butter, melted

5 oz. wt.                      Green Beans, Cooked

½ teaspoon                Salt and Black Pepper Mix

1 Tablespoon                        Canola Oil

1/2 Cup                       Mushrooms, sliced

1 Tablespoon                        Prosciutto, julienne 1/8"

1/3 Cup                       Marsala Wine Sauce (Recipe  Follows)

1 Cup                          Garlic Mashed Potatoes, hot

½ teaspoon                Parsley, Chopped


  1. 1.    Season chicken with salt and pepper mix.
  2. 2.    Place on oiled grill and mark evenly and cook completely. Be sure not to overcook the chicken or it will become dry.
  3. 3.    While chicken is cooking, cook green beans and sauce. Place green beans and butter blend in sauté pan to heat. Season with salt and pepper mix. Be sure that beans are hot and tender not crunchy. In another pre-heated sauté pan with oil, add garlic and mushrooms, cook for 1 minute. Add prosciutto and cook for 30 seconds. Ladle sauce and simmer until hot. (Be careful, if your pan is too hot, the sauce will break)
  4. 4.    Place garlic mashed potatoes (hot) at 10:00 position and the green beans at 2:00 position
  5. 5.    Lay cooked chicken overlapping on the plate at 6:00 position. (Do not lean the chicken on the mashed potatoes or the green beans)

 Ladle Lombardo Marsala Wine sauce on the chicken. Garnish with parsley.



2 Tablespoon            s                      Canola Oil

¼ Cup                                     Yellow Onion, minced

1 Cup                                      Marsala Wine

½ Cup                                     Water

1 teaspoon                             Chicken Base

½ LB                                       Butter, chilled & cut into cubes

½ teaspoon                            Black Pepper, coarse grind

¼ teaspoon                            Kosher Salt

½ Cup                                     Heavy Cream


  1. 1.    In a pre-heated heavy bottom saucepan, add oil and sauté shallots until soft. Do not brown.
  2. 2.    Add Marsala Wine Sauce, bring the   liquid to a boil and slowly reduce the liquid up until it is almost dry but not burnt.
  3. 3.    Add water and chicken base and whisk to combine. Slowly reduce until almost dry but not burnt.
  4. 4.    Turn the heat to low and slowly whisk in the butter, piece by piece.  The sauce will thicken.
  5. 5.    Season with black pepper.
  6. 6.    Slowly whisk in the heavy cream.
  7. 7.    The sauce is ready to use.

Noon Cooking - January 28, 2009