Chicken Marsala & Rustic Cheese Tortellini with House-made Rustic Pesto


Chicken Marsala with Rustic 5 Cheese Tortalini & House Pesto and Salad
Chicken Marsala with Rustic 5 Cheese Tortellini & House Pesto and Salad


Chicken Marsala

  • 6 trimmed, slightly flattened chicken breast
  • 2 medium shallots diced
  • 3 cloves garlic minced
  • 1 cup of Marsala wine
  • 1.5 cups flour (for dredge)
  • 1 tbs smoked paprika
  • 2 tbs garlic powder
  • 1.5 tbsp kosher salt
  • 1/2 cup EVOO

House Rustic Pesto

  • 1 cup pine nuts
  • Approx. 1 cup of fresh basil leaves
  • 1 tsp Kosher salt
  • 8-10 garlic cloves
  • 1 cup EVOO
  • 1 cup of shredded Parmigiano Reggiano

Rustic 5 Cheese Tortellini

  • 1 pound fresh 5-cheese rough cut tortellini (recipe pending)


Chicken Marsala

  1. Trim, clean chicken breast and flattened slightly.
  2. Place in a gallon size resealable bag, drizzle with EVOO, add a 1 tsp kosher salt and cracked pepper.
  3. Seal and place in the refrigerator for about 1 hour.
  4. Create your flour dredge by adding 1.5 cups all purpose flour, 1 tbs smoked paprika, 2 tbs garlic powder, 1.5 tbsp kosher salt into a square or rectangle deep tupperware container with lid, mix the flour mixture together.
  5. Heat 1/2 cup EVOO on medium-high heat.
  6. Take each chicken breast, place it in the flour dredge, seal the container and toss to liberally coat both sides of the chicken, set on a plate.
  7. When the oil is to temp, place each chicken breast into the pan and brown each side for 5-6 minutes (total cook time 12 minutes).
  8. Place chicken in a pan and keep warm.
  9. De-glaze the saute pan with 1/4 cup Pinot Grigio Wine Vinegar & 1 cup of Marsala Wine, add 1.5 tbsp of butter.
  10. Add two medium diced shallots and 3 minced cloves of garlic, saute the sauce (stirring periodically) till reduced by approx. 1/2 the volume.
  11. Replace chicken and juice on the holding plate into the saute pan, spoon Marsala sauce over chicken, keep warm till ready to serve.

Pesto Directions

  1. In a medium saute pan, toast 1 cup of pine nuts in a tbsp of grapeseed oil lightly (keep and eye on the nuts as they will toast quickly).
  2. Place the toasted pine nuts into a food processor.
  3. In batches, add the basil leaves, garlic, EVOO, cheese and salt till the desired color and consistency is achieved (our preferences slightly less stiff than a paste but able to hold up).

Tortellini Directions



  1. On selected serving plate, place a chicken breast with sauce & nested tortellini.
  2. Drizzle a tbsp of house made basil pesto on the top of the chicken and tortellini.
  3. Sprinkle with shredded Parmigiano Reggiano.
  4. Serve with a house Italian salad and warm sourdough bread.

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