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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 milanesa)

* 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 coat both sides.
Heat a 12-inch skillet over Medium-High heat. Melt 1 tablespoon butter in skillet; add 1 t
ablespoon olive oil and tilt skillet to coat evenly. Fry chicken in 2 batches, 1 to 1 1/2
minutes per side. Add 1 tablespoon 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 mushrooms in butter 5 minut
es. Scrape up and stir in any browned bits left in bottom of skillet.
Add Marsala and cook, stirring occasionally, 3 to 4 minutes, until reduced slightly. Seaso
n to taste. Pour Marsala sauce over chicken and serve immediately.

Nutritional Information

No Nutritional Information Available


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