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Chicken Marsala


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Rate this recipe 5/5 (2 Votes)
Chicken Marsala 0 Picture


  • 3 tablespoons whole wheat flour
  • 1/4 teaspoon white flour
  • 1 1/2 lbs (2 large breasts) chicken cutlets
  • 3 cups sliced mushrooms
  • 2 tablespoons diced shallots (or little onion and garlic)
  • 1 cup Marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • I also took about 1 tablespoon of the chicken broth and mixed in about 2 teaspoons of cornstarch to thicken up the sauce a little bit



Step 1

In a shallow bowl, combine flours, salt and pepper. Dredge chicken through flour mixture and set aside.

In a large frying pan add a small amount of coconut oil and saute chicken pieces until lightly browned. Remove from pan and set aside to keep warm.

Add mushrooms and shallots to pan and cook 1-2 minutes. Add wine to pan and reduce to a glaze; scraping up any loose brown bits from bottom of pan. Add cornstarch mixture after wine is almost all reduced.

Add broth and parsley to pan. Add chicken and serve.


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