Chicken Marsala


  • 4 chicken breasts, scallopini
  • 2 tbsp Ron's Screamin' Pig Rub
  • 1 cup all-purpose flour
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1lb. cremini mushrooms, sliced
  • 1lb. white mushrooms, sliced
  • 1 large onion, diced
  • 2 tbsp garlic, chopped
  • 2 tbsp Colden's Freakin' Greek Rub
  • 8oz marsala wine
  • 16oz chicken stock


  • Preheat Matador over medium heat with the butter and olive oil.
  • Season the chicken with the Screamin' Pig Rub, and dredge in the all-purpose flour.  
  • Add the chicken to the Matador and brown on both sides for about 5-6 minutes, then move them to the front row.
  • Add the mushrooms and sear until all the water is cooked out.  
  • Add the onions, garlic, and Greek Rub, then cook for 2-3 minutes.
  • Deglaze with the marsala wine and add the chicken stock.
  • Add the chicken back into the mushroom mixture and allow to simmer for 4-5 minutes until the sauce has thickened and the chicken is fully cooked (165℉ internal).