CHICKEN MARSALA - go to recipe

CHICKEN MARSALA - go to recipe

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  • Prep Time


  • Total Time


  • Servings




  • lb. chicken cutlets, pounded until

  • ¼

    " thick (about 8)

  • Kosher salt and freshly ground black pepper, to taste

  • cup plus 1 tbsp. flour

  • 5

    tbsp. olive oil

  • 5

    tbsp. unsalted butter

  • 8

    oz. white button mushrooms

  • 2

    tbsp. minced shallots

  • 1

    clove garlic, minced

  • cup dry Marsala wine

  • cup chicken stock

  • 1

    tbsp. finely chopped parsley, for garnish (optional)


  • Season chicken with salt and pepper and dredge in ⅓ cup flour.

  • Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat.

  • Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes.

  • Transfer to a plate, and set aside.

  • Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes.

  • Transfer to plate with chicken, and set aside.

  • Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute.

  • Stir in remaining 1 tbsp. flour; cook for 2 minutes.

  • Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.

  • Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.

  • Remove from heat; stir in remaining butter.

  • ​Season with salt and pepper; garnish with parsley, if you like.


Season chicken with salt and pepper and dredge in 1/3 cup flour Heat 2TBS oil and TBS butter in 11" skillet over medium-high heat


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