By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

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Chicken Marsala with Truffles and Brie


Chicken Marsala is a popular dish at Italian restaurants, but this version takes a turn towards France with the addition of creamy Brie cheese. And, an drizzle of white truffle oil, available in many gourmet stores and some supermarkets, adds decadent, gourmet flavor.

The dish is surprisingly easy to prepare, and unlike most Chicken Marsala recipes, it can be prepared a day ahead and be baked just before serving. The truffle-scented chicken pairs beautifully with the Cauliflower Mash recipe on this site.

  • 3 boneless, skinless chicken breast halves cut in half horizontally to form two thin cutlets
  • Sea salt and freshly ground black pepper, to taste
  • 1/4 cup flour
  • 1-2 tablespoons canola oil
  • 8 ounces Brie, preferably rindless
  • 4 ounces fresh shiitake mushrooms, sliced
  • 4 ounces oyster mushrooms, sliced
  • 8 ounces cremini (baby Bellas) or white button mushrooms, sliced
  • 1 small shallot, peeled and finely chopped
  • 1 teaspoon minced garlic, about 1 large clove
  • 1/2 cup Marsala wine
  • 1 cup chicken broth
  • Juice of ½ lemon
  • 2 tablespoons butter
  • White truffle oil, to taste
  • Fresh parsley, for garnish
Preheat oven to 350 degrees F.

Lightly pound chicken breasts and season with salt and pepper. Lightly dredge with flour. Heat canola oil in a large skillet over medium-high heat. Brown chicken on both sides and then remove to a baking dish and set aside. Slice brie into thin slices and place on top of browned chicken.

Add mushrooms to skillet and sauté for 5 minutes, until wilted and golden. Add shallots and garlic and sauté 3 minutes, until the shallots are translucent. Add Madeira and reduce by half. Season to taste with salt and pepper.

Whisk in lemon juice and butter and pour over chicken. Bake for 10 to 15 minutes, until the chicken is hot and cooked through. Remove from oven; drizzle with truffle oil and sprinkle with parsley. (Note: The whole dish can be made a day ahead and refrigerated. Let the dish sit out at room temperature for 20 minutes before baking and then bake for 35-40 minutes.)

Makes 6 servings.