Chicken Marsala

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

Cooking Connection


1poundthinly sliced boneless, skinless chicken breasts (chicken for milanesa),


*ground black pepper,



2tablespoonsolive oil,


8ouncessliced mushrooms,

3/4cupMarsala wine,


1Season chicken on both sides with salt and pepper; turn in flour to coat both sides.

2Heat a 12-inch skillet over Medium-High heat. Melt 1 tablespoon butter in skillet; add 1 tablespoon 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.

3Return skillet to heat; add 2 tablespoons butter. Sauté mushrooms in butter 5 minutes. Scrape up and stir in any browned bits left in bottom of skillet.

4Add Marsala and cook, stirring occasionally, 3 to 4 minutes, until reduced slightly. Season to taste. Pour Marsala sauce over chicken and serve immediately.

Nutritional Information

No Nutritional Information Available

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