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Chicken Marsala

Cooking Connection



Quick and easy


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 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.

Return 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.

Add 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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