Juan Avila
When Juan Avila took over the longtime Highlands favorite Don Leon’s earlier this year, he inherited one of the town’s most beloved neighborhood restaurants.
Now, as Don Leon’s takes on its new name – Highlands Bistro – he’s preserving the longtime favorites while introducing dishes shaped by more than three decades in professional kitchens.
Few dishes better capture Juan Avila’s culinary journey than his Creamy Chicken Marsala.
Long before he became a restaurant owner, Avila spent years working in Italian kitchens in New York City – including the iconic Patsy’s Italian Restaurant – where he not only became fluent in Italian but also mastered the classic dishes that generations of diners have come to love.
This timeless dish is one of his favorites. Tender chicken, earthy mushrooms, and Marsala wine come together in a velvety sauce that’s luxurious without feeling fussy. It’s the kind of Italian-American comfort food that never goes out of style – equally suited to a leisurely dinner with friends or a quiet weeknight meal at home.
Today, it’s one of the dishes helping write the next chapter at Highlands Bistro.
Highlands Bistro’s Chicken Marsala
Ingredients
4 boneless, skinless chicken breasts (about 28 ounces), cut into bite-size pieces
Salt and freshly ground black pepper
½ cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter, divided
8 ounces cremini mushrooms, sliced
1 small white onion, chopped
3 cloves garlic, minced
¾ cup dry Marsala wine
1 cup heavy cream
½ cup chicken broth
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 tablespoon chopped dried parsley, plus additional
for garnish
Directions
1. Season the chicken with salt and pepper, then lightly dredge in the flour, shaking off any excess.
2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
3. Add the chicken and cook for 4 to 5 minutes, turning occasionally, until lightly browned. Transfer to a plate.
4. Add the remaining tablespoon of butter to the skillet. Stir in the onion and mushrooms and cook for 6 to 8 minutes, until softened and lightly browned.
5. Add the garlic and cook for about 30 seconds, just until fragrant.
6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Simmer for 3 to 4 minutes, allowing the wine to reduce slightly.
7. Stir in the chicken broth, heavy cream, and thyme.
8. Return the chicken to the skillet and simmer for 5 to 7 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
9. Sprinkle with parsley and serve immediately over buttered noodles, pasta, or mashed potatoes.
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