Top-down view of a classic Chicken Marsala in a cast iron skillet, with golden-brown chicken pieces simmered in a rich, dark gravy, garnished with mushrooms and fresh parsley.
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chicken portofino

Tender chicken medallions bathed in a luscious port wine cream sauce with mushrooms, shallots, garlic, and thyme. Served over fresh fettucini tossed with aged balsamic Artigiano cheese, this dish blends deep, rustic flavors with a refined, modern tough. Perfect for dinner parties, date nights, or when you simply want to impress, this recipe will make your kitchen feel like a trattoria.
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients

  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 8 oz. mushrooms, sliced
  • 1/2 cup shallots

Instructions

For the sauce

  • Add to skillet (do not clean after removing chicken) the mushrooms; saute until water releases.
  • Add shallots and saute until softened.
  • Add 1 cup port + 3 cups broth (or water + boulillon powder).
  • Add a sprig of thyme and simmer until reduced by half, 30-45 minutes.