Voodoo Chicken Recipe


Voodoo Chicken Recipe

The Barefoot Contessa Chicken Marsala is a classic Italian dish that is both elegant and comforting. This recipe combines tender chicken breasts with a rich and flavorful Marsala wine sauce. It's the perfect dish to impress your guests or enjoy for a cozy dinner at home.

Prep Time: 15 minutes Cook Time: 30 minutes


  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley


  1. Place the chicken breasts between two sheets of plastic wrap and pound them to 1/4-inch thickness using a meat mallet or rolling pin.
  2. In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  3. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, melt the remaining 2 tablespoons of butter with the remaining 2 tablespoons of olive oil. Add the sliced mushrooms and cook for 5 minutes, or until they release their moisture and start to brown.
  5. Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a boil and cook for 2 minutes to reduce slightly.
  6. Reduce the heat to low and stir in the heavy cream. Return the chicken breasts to the skillet and simmer for 5 minutes, or until the