Chicken Exquisito with Marsala-Brandy Sauce and Mozzarella Recipe

Introduction

Chicken Exquisito is a flavorful Italian-inspired dish featuring tender, breaded chicken breasts smothered in a rich Marsala and brandy sauce topped with melted mozzarella. Paired with pasta, it’s a satisfying meal perfect for family dinners or special occasions.

Ingredients

• 1 pound pasta (use your favorite, we used vermicelli)
• 3 – 3 ½ pounds boneless skinless chicken breast halves
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cups all-purpose flour
• 6 large eggs
• ¼ cup whole milk
• 9 tablespoons extra virgin olive oil, divided
• 7 tablespoons cold butter, divided
• 2 tablespoons fresh garlic, finely minced
• ½ cup good quality brandy
• 1 cup good quality sweet Marsala wine
• 1 cup low sodium chicken stock
• 3 cups shredded mozzarella cheese
• ¼ cup fresh parsley, chopped for garnish
• 1 lemon, cut into 8 wedges, for garnish

Instructions

1. Step 1: If serving with pasta, cook it according to package directions. Rinse under cold water and keep it in the water until ready to serve.
2. Step 2: Preheat your oven to 200°F to keep the chicken warm while frying.
3. Step 3: Butterfly each chicken breast half wide open, then cut each into two equal pieces. You’ll get eight portions from four breasts.
4. Step 4: Pound each piece to about ¼ inch thickness, then season both sides with salt and pepper.
5. Step 5: Set up your dredging stations: place flour in one large shallow bowl, and beat eggs with milk in another.
6. Step 6: One piece at a time, dredge chicken in flour, shake off excess, dip in egg mixture, shake excess, then dredge in flour again, pressing to adhere and shaking off extra. Place on cutting board.
7. Step 7: Heat 4 tablespoons olive oil over medium-high heat in a large heavy skillet until shimmering.
8. Step 8: Cook three pieces of chicken without crowding, about 2 minutes per side. Transfer to a sheet tray and keep in the oven.
9. Step 9: Add 2 more tablespoons olive oil and cook three more pieces, then place them on the tray in the oven.
10. Step 10: Add last 2 tablespoons olive oil, cook the final two pieces, and transfer to the oven tray.
11. Step 11: Turn off heat, carefully wipe out the skillet with paper towels to remove burnt flour residue.
12. Step 12: Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet (no heat or low heat). Add garlic and cook for 1 minute.
13. Step 13: Pour in brandy and Marsala with burner off to avoid flare-ups. Turn burner to medium-high and reduce sauce to about ½ cup, roughly 5 minutes.
14. Step 14: Add chicken stock, bring to boil, then simmer on medium-low for 5 minutes.
15. Step 15: Turn off heat and stir in 6 tablespoons cold butter until melted and sauce is smooth.
16. Step 16: Remove chicken from oven and set oven to broil.
17. Step 17: Pour sauce over chicken pieces on the tray. Sprinkle mozzarella evenly across the chicken.
18. Step 18: Reheat the drained pasta.
19. Step 19: Broil chicken under broiler for about 2 minutes until cheese melts and browns slightly.
20. Step 20: Serve chicken with pasta, garnished with chopped parsley and a lemon wedge on the side.

Tips & Variations

• For extra flavor, marinate the chicken briefly in lemon juice and herbs before dredging.
• Swap out mozzarella for provolone or fontina cheese for a different melt and taste.
• Use gluten-free flour and pasta to make this recipe suitable for gluten intolerance.
• Make sure to keep the chicken pieces separated in the pan to ensure even browning.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven to melt the cheese and warm through. Pasta can be stored separately in the fridge for the same time and reheated by briefly sautéing or microwaving with a splash of water to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Boneless, skinless chicken breasts work best for even cooking and easy breading. You can try thighs if you prefer dark meat, but cooking times may vary slightly.

What can I substitute for Marsala wine?

If you don’t have Marsala, dry sherry or a mix of white grape juice with a splash of brandy can be used as alternatives, though the flavor will differ slightly.

Chicken Exquisito with Marsala-Brandy Sauce and Mozzarella Recipe

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★★★★★

4.9 from 79 reviews

Chicken Exquisito is a decadent and flavorful Italian-inspired dish featuring tender, breaded chicken breasts cooked to perfection, then topped with a rich Garlicky Marsala and Brandy sauce, finished with melted mozzarella cheese. Served alongside your favorite pasta and garnished with fresh parsley and lemon wedges, this recipe combines crispy, juicy chicken with a luscious, wine-infused sauce for an elegant and hearty meal perfect for any occasion.

• Author: Ria
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Chicken and Breading

• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cups all-purpose flour
• 6 large eggs
• ¼ cup whole milk
• 9 tablespoons extra virgin olive oil, divided
• 7 tablespoons cold butter, divided
• 3 – 3 ½ pounds boneless skinless chicken breast halves (cut and pounded to ¼ inch thickness)

For the Sauce

• 2 tablespoons fresh garlic, finely minced
• ½ cup good quality brandy
• 1 cup good quality sweet Marsala wine
• 1 cup low sodium chicken stock
• 6 tablespoons cold butter (used in sauce)

Additional Ingredients and Garnishes

• 3 cups shredded mozzarella cheese
• 1 pound pasta (any variety, vermicelli suggested)
• ¼ cup fresh parsley, chopped
• 1 lemon, cut into 8 wedges

Instructions

1. Cook Pasta: If serving with pasta, cook according to package instructions, then rinse under cold water and keep submerged to prevent sticking until ready to serve.
2. Preheat Oven: Set oven to 200°F to keep cooked chicken warm as you fry the pieces.
3. Prepare Chicken: Butterfly each chicken breast half and cut each into two portions, yielding eight pieces. Pound each piece to about ¼ inch thickness. Season both sides with kosher salt and freshly ground black pepper.
4. Dredging Setup: Place flour in a large shallow bowl. In another bowl, beat eggs and mix with whole milk.
5. Bread the Chicken: One piece at a time, coat chicken by dipping first into flour and shaking off excess, then into egg mixture, shaking off excess, and back into flour pressing the flour firmly on the last coat. Place each breaded piece on a cutting board.
6. Heat Oil and Fry First Batch: Heat 4 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering. Fry three chicken pieces without crowding, cooking 2 minutes per side until golden and cooked through. Transfer to a sheet tray and immediately place in the warm oven.
7. Fry Second Batch: Add 2 tablespoons olive oil to the skillet. Fry the next three chicken pieces in the same manner and place in the oven.
8. Fry Last Batch: Add the final 2 tablespoons olive oil and fry the last two chicken pieces. Transfer to the oven as well.
9. Prepare the Pan for Sauce: Turn off heat and carefully wipe the skillet with paper towels to remove excess flour and browned bits, avoiding touching the pan’s surface.
10. Cook Garlic: Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. With burner off or set to medium-low, cook minced garlic for about 1 minute until fragrant.
11. Add Liquids and Reduce: Pour in brandy and Marsala wine with burner off to prevent flare-up. Turn burner to medium-high and reduce liquid to about ½ cup, approximately 5 minutes.
12. Add Chicken Stock and Simmer: Pour in chicken stock, bring to a boil, then simmer on medium-low for 5 minutes to develop the sauce.
13. Finish Sauce: Turn off heat and stir in 6 tablespoons cold butter until melted and well incorporated, creating a glossy sauce.
14. Prepare Broiler and Cheese Chicken: Remove chicken from the oven and set oven to broil. Pour sauce evenly over chicken pieces on the tray and evenly sprinkle shredded mozzarella cheese over each piece.
15. Reheat Pasta: Warm the pasta so it’s ready to serve alongside the chicken.
16. Broil Chicken: Place chicken under the broiler and cook about 2 minutes, until the cheese melts and browns slightly.
17. Plate and Garnish: Serve the chicken with the reheated pasta, sprinkle fresh chopped parsley over the chicken, and add a lemon wedge to each portion for brightness.

Notes

• Butterflying and pounding the chicken thin ensures quick, even cooking and tender texture.
• Be sure to maintain medium-high heat while frying for a crispy crust without undercooking.
• Use good quality brandy and Marsala wine for the richest sauce flavor.
• Keeping cooked chicken warm in the oven prevents drying before serving.
• Refresh pasta by rinsing with cold water immediately after cooking to stop further cooking and prevent sticking.
• Broiling the cheese at the end adds a bubbly, golden finish that elevates presentation.
• The lemon wedges brighten the dish and balance the richness of the sauce.

Keywords: Chicken Marsala, breaded chicken, Italian chicken recipe, chicken with mozzarella cheese, chicken with Marsala wine sauce, comfort food, skillet chicken