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Sous Vide Chicken Marsala Recipe

Chicken Marsala is one of my favorite Italian dishes to make. It is such a simple recipe and is so easy to make. The only tricky part is trying to make sure the chicken breasts are cooked through without turning them soggy. Using sous vide to pre-cook the chicken breasts eliminates this issue.

Using sous vide chicken breasts instead of the usual "pan-fried and simmered" method ensures that your chicken is cooked thoroughly and you can easily give them a nice crust with a quick sear over high heat. By eliminating the simmering at the end the crust on the chicken stays nice and crisp and never becomes soggy.

Another benefit of using sous vide chicken is that you can use thicker chicken breasts. Normally, when you make chicken marsala you pound the chicken into thin filets, about ¼ of an inch thick. Using the normal method of preparing marsala this helps to ensure that the chicken is cooked through during the simmering stage.

I prefer a little thicker and juicier chicken breast so I normally butterfly the breast and then cook it sous vide. It results in a more moist and hefty chicken marsala.

The process of making sous vide chicken marsala is very easy. You start off by either butterflying the chicken breast or pounding it out into thin filets. I like to season it with some salt, pepper, and thyme. Then you cook the chicken breast sous vide at 141F for around 2 hours.

Once the sous vide chicken breast is taken out of the pouch, you pat it off and dredge it in flour. Then pan-fry it over high heat to give it a nice crust. Set it aside at this point in a warm oven until the rest of the sauce is made.

The rest of the sous vide chicken marsala is made in the usual manner. Turn the pan that you seared the chicken in down to medium-high heat and add some olive oil. Add sliced mushrooms like crimini or porcini and saute until browned, normally 5 to 7 minutes.

You then add about equal parts of Marsala wine and chicken stock and let it reduce for about 5 minutes. Normally you would add the chicken back into the pan to help it finish cooking but since we sous vided the chicken it is unnecessary.

Place the sous vide chicken breasts in the middle of a plate and spoon the mushrooms and sauce over the top of it. It's great when served with a warm baguette and some angel hair pasta to soak up all the great sauce.

For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at or as a pdf download.

You can also view our sous vide chicken guide for an in-depth look at how sous vide affects chicken and see our other sous vide chicken recipes.

Sous Vide Chicken Marsala

Time: 2 hours
Temperature: 141F / 60C
Serves: 4

Sous Vide Chicken Marsala Ingredients

4 chicken breasts
1 or 2 sprigs of fresh thyme
1 cup flour
3 cups of sliced mushrooms like baby bella, crimini, oyster, or porcini
¾ cup Marsala wine
¾ cup chicken stock
3 tablespoons butter
4 tablespoons chopped Italian parsely

Sous Vide Chicken Marsala Directions

Pre Sous Vide Bath

Pre-heat the water bath to 141F. Lightly salt and pepper the chicken breasts and place in a pouch. Add the thyme to the sous vide pouch and then seal them. Place the chicken breasts in the water bath and cook for around 1½ to 2 hours.

Finishing the Sous Vide Chicken Breast

Heat some oil in a saute pan over medium-high heat.

Remove the sous vide chicken breasts from the pouch, pat them dry with a paper towel or dish cloth. Dredge them in the flour and then quickly sear the chicken breasts for about 1 minute per side, just enough time to develop some color. Remove and place somewhere warm.

Add 1 tablespoon of butter to the pan and melt. Add the mushrooms to the pan and cook until they begin to brown and release their liquid, about 4 to 6 minutes.

Lower the heat to medium and add the Marsala wine to the pan. Simmer for about 1 minute to cook out the alcohol, scraping the bottom of the pan to dislodge the browned bits stuck there. Add the chicken stock to the pan. Let simmer for 5 to 10 minutes to reduce the sauce.

Put the sous vided and seared chicken breasts onto individual plates. Stir the remaining 2 tablespoons of butter into the sauce. Then spoon the mushrooms and marsala sauce evenly over the chicken breasts. Sprinkle the italian parsley over the top and serve.

The sous vide chicken marsala is great when served with a warm baguette and some angel hair pasta to soak up all the great sauce. Asparagus or steamed broccoli also goes very well.

For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at or as a pdf download.

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