Mushroom Chicken Marsala


  • 1 lb. fresh mushrooms
  • ¼ lb. cold butter
  • 2 lb. boneless chicken breasts
  • 1 c. flour
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 tbsp. oil
  • 1 c. Marsala sherry
  • 1 tbsp. chopped parsley
  • 1 c. chicken broth


  1. Clean mushrooms and slice and sauté in skillet with 2 tbsp. of the butter on med high heat in a large skillet. Remove from skillet.
  2. Wash, dry and cut chicken breasts into thin fillets, then pound with a meat tenderizer till thin cutlets.
  3. Season fillets with salt and pepper, dredge in flour.
  4. Heat oil and 2 more tbsp. of the butter in skillet and fry cutlets in small batches till golden, adding more oil if necessary.
  5. Remove chicken from skillet and keep warm.
  6. Deglaze the skillet with Marsala and simmer 2-3 min.
  7. Add chicken, mushrooms, and broth. Simmer 30 minutes, covered.
  8. Add parsley and remaining cold butter just to melt and thicken the sauce.

** Tip If sauce is too thin, simmer uncovered a few minutes to reduce.

Serves: 6-8

Credit: Camille Van Sant