Black Truffle Chicken Marsala Class Page

Cook time: 90 minutes
Servings: 2-3
Difficulty: Intermediate

Members only

What you'll learn

  • Build confidence in using wine as a key ingredient in cooking.
  • Discover how each ingredient contributes to the overall taste, enhancing the depth of the dish through careful seasoning and cooking techniques.
  • Learn how to plate and serve a dish that's as visually appealing as it is delicious.

Mise En Place

Paper Towels
Chopping Board
Saute Pan
Wooden Spoon
Large Pot with Lid

Shopping List

Thin cut chicken breast, 1 pound

Shallot, 1x

White beech mushrooms, 4 oz

Chives, ½ bunch

Truffle Carpaccio, 1 jar

Garlic, 2 cloves

All purpose flour, ½ cup

Canola oil, ¼ cup

Unsalted butter, 2 tbsps

Marsala wine reduction, ¼ cup

Stock, ¼ cup

Cream, ¼ cup

Thyme, 4 sprigs

Balinese Truffle Salt, to taste

Rallenti penne pasta, 1 pound


  1. Remove the chicken from its packaging and set it on a paper towel-lined plate to temper.
  2. Fill a large pot with water and bring to a boil.
  3. Dice the shallot. Slice the mushrooms.
  4. Slice the chives. Peel and mince the garlic. Pick and mince the thyme leaves.
  5. Add a pinch of Balinese Truffle Salt and 1 teaspoon of ground black pepper to the bag of all-purpose flour.
  6. Season the chicken pieces and place them in the bag of seasoned flour. Shake until coated.

How to cook

  1. In a large saute pan over medium heat, stir together half of the canola oil and 2 tablespoons of butter.
  2. Test the temperature of the butter and oil mixture by placing a little piece of coated chicken breast in the pan. Once it starts sizzling, arrange the coated chicken so they can evenly fry. Pan-fry both sides until GBD (Golden Brown and Delicious), about 2-3 minutes.
  3. Remove the crispy chicken from the pan and turn off the heat.
  4. Add an additional 2 tablespoons of butter and turn the heat to medium-low.
  5. Add the shallots and saute until tender. Add the garlic and thyme and stir until fragrant, then add the mushrooms and saute until GBD.
  6. Season with Balinese Truffle Salt. Add the stock, marsala wine, and cream. Bring to a boil, then adjust the heat to maintain a simmer.
  7. Season the boiling water with kosher salt and cook pasta until al dente, about 8 minutes.
  8. Continue simmering the sauce until slightly thickened, then turn off the heat.
  9. Place the chicken and pasta on your serving platter and smother with sauce. Garnish with the chives and slices of Truffle Carpaccio; enjoy!

From the chef

Learn to cook an absolutely irresistible Chicken Marsala, Truffle Shuffle-style, with white beech mushrooms, our Marsala wine reduction, and world-famous Truffle Carpaccio! We will teach you each step to pan-fry chicken to golden brown perfection, then use the resulting fond to build flavor with garlic, thyme, butter, stock, and wine to make a sauce so perfect you’ll have to stop yourself from finishing it before the pasta is ready! Just when you think it can’t get any better, you’ll serve it all over a warm bowl of penne pasta with Truffle Carpaccio and chives for garnish. Delicious just doesn’t quite cut it, this marsala is life-changing!

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