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Chicken Marsala
Prep Time:
10 minutes
Cook Time:
15 minutes
4 - 6 servings

1 pound thinly sliced boneless, skinless chicken breasts (chicken for

* salt

* ground black pepper

1/2 cup flour

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons butter

8 ounces sliced mushrooms

3/4 cup Marsala wine


Season chicken on both sides with salt and pepper; turn in flour to co
at both sides.
Heat a 12-inch skillet over Medium-High heat. Melt 1 tablespoon butter
in skillet; add 1 tablespoon olive oil and tilt skillet to coat evenl
y. Fry chicken in 2 batches, 1 to 1 1/2 minutes per side. Add 1 tables
poon each butter and oil to skillet between batches. Remove chicken to
a plate and cover to keep warm.
Return skillet to heat; add 2 tablespoons butter. Sauté mushroo
ms in butter 5 minutes. Scrape up and stir in any browned bits left in
bottom of skillet.
Add Marsala and cook, stirring occasionally, 3 to 4 minutes, until red
uced slightly. Season to taste. Pour Marsala sauce over chicken and se
rve immediately.

Nutritional Information

No Nutritional Information Available


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