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close up photo of Chicken Arthur Avenue

Chicken Arthur Avenue

Jenny from Not Entirely Average
Chicken Arthur Avenue has all the classic Italian flavors of a rich Chicken Marsala and is authentic Italian cuisine attainable in the home kitchen.
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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Main Course
Cuisine American, Italian
Servings 2 servings
Calories 1325 kcal


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredient for Chicken Arthur Avenue

    • 1 tablespoon olive oil quality; I am using Thea
    • 1 tablespoon salted butter
    • 2 Statler breasts may substitute 2 boneless chicken breasts, pounded to 3/4 inch thickness
    • 1/2 cup all-purpose flour
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon black pepper freshly cracked
    • 1 cup Pancetta small dice; may substitute Proscuitto, cut into thin long strips
    • 2 shallots rough chopped
    • 2 cup2 Crimini mushrooms sliced
    • 6 ounces Marsala wine
    • 6 ounces homemade chicken stock
    • 2 tablespoons chopped fresh sage
    • Herbes de Provence generous pinch
    • 2 tablespoons salted butter
    • Kosher salt and freshly cracked black pepper to taste


    The Method

      for the chicken

      • In a shallow bowl combine flour and salt and pepper. Dredge your chicken breasts to coat all sides. This flour is what thickens your gravy. If you omit it you'll have a thinner sauce. I find doing this in a plastic bag eliminates additional dishes to clean and cuts my time down. 
      • Heat a saute pan then add a tablespoon or two of olive oil and 1 tablespoon of butter. When the pan is sizzling hot, add your dredged chicken breasts skin side down. Add pancetta to the pan between the chicken breasts to render. Allow to cook together for about 5 minutes.
        A close up of chicken breasts in a skillet
      • Once the chicken is nicely browned, flip the breasts over. Cook for an additional 5 minutes, making sure to keep moving the Pancetta around in the pan to prevent burning.
      • Remove chicken from the hot pan to a warmed plate and cover with aluminum foil. Set aside, but keep warm.

      building the sauce

      • Add the shallots to the pan with the Pancetta and saute until they start to become translucent, about 5 minutes. Add your mushrooms to the pan and stir them into the Pancetta and shallots. Saute the mushrooms for a minute or two until mostly cooked, about 6 to 8 minutes, then add the Marsala to deglaze. Use the back of a spoon to scrape the browned bits from the bottom of your pan. This is the fondt and you want this.
        a close up of cut mushrooms
      • Add your chicken stock and incorporate it into the gravy that you are making.
        wine being poured into a pan of food, with Chicken
      • When your gravy comes to a vigorous simmer, add your chopped herbs. Simmer for 10 minutes.

      marrying the components

      • Return the chicken and any juices back to the pan and reduce the heat. Cover the pan.
        a pan with Chicken
      • Cook for 8 to 10 minutes covered.
      • Check your chicken at the thickest part of the breast for doneness. You should see no pink. If you see pink, replace the cover and allow to cook a for another minute or two. Should your sauce or gravy become too reduced while cooking the chicken, add a little more stock. If your sauce is too loose and your chicken is done continue to cook uncovered, allowing it to reduce to the consistency of maple syrup.
      • Mount your sauce with the two remaining tablespoons of butter and allow to melt, whisking the butter into your sauce gently.
        A close up of food


      Serve over top of mashed potatoes or spaghetti. 


      Serving: 1servingCalories: 1325kcalCarbohydrates: 46gProtein: 59gFat: 89gSaturated Fat: 33gCholesterol: 241mgSodium: 2343mgPotassium: 942mgFiber: 2gSugar: 10gVitamin A: 719IUVitamin C: 2mgCalcium: 81mgIron: 5mg
      Keyword chicken recipes, comfort food, Italian food, Lombardy, Marsala, ultimate comfort food