Served with a creamy sauce, this grilled chicken marsala is a great recipe to try at home!
Grilled Chicken Marsala
Delight your dinner guests with the Grilled Chicken Marsala recipe! Our easy-to-follow directions make it simple to prepare this classic dish. Enjoy juicy and succulent chicken breast paired with a rich and flavorful Marsala wine gravy. With this recipe, you can create an exquisite Italian feast!
- Preheat your Yoder Smokers YS640 Pellet Smoker to 350°F. Toss the sliced mushrooms in 1/4 cup clarified butter in a 1/2 sized foil pan. Season with Code 3 Spices Grunt Rub.
- While the cooker heats up, one at a time, place the chicken breasts in a gallon zip-top bag. Using the smooth side of a meat mallet, pound the meat out to 1/4” thickness. Rub a bit of oil or mustard on the meat for binder. Season with Cattleman’s Grill Steakhouse Seasoning.
Grill on FrogMats to prevent sticking, about 6 minutes on each side until internal temperature reaches 165°F. Check the temperature with an instant read thermometer like the Maverick PT-75. Remove from cooker and set aside.
- Heat remaining 3 tbsp butter in a Lodge Logic 10” Cast Iron Skillet over medium heat. Add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in flour and cook for 2 minutes, careful not to scorch the flour or aromatics.
- Add Marsala and stock; cook, stirring until thickened, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in last tablespoon of butter. Season with salt and pepper, as necessary.
- Serving Size
- 10.65 oz
- per serving
- 10 grams
- 118 grams
- 30 grams
- 428 milligrams