Chicken Marsala


  • 4 Very thin boneless skinless chicken cutlets from your butcher
  • Flour
  • Salt
  • Pepper
  • Butter
  • 2 Cups Mushrooms, sliced
  • 5 Cloves Garlic, chopped
  • 1/2 Cups Chicken stock
  • 1 1/2 Cups Marsala wine


  1. Dredge chicken into flour mixed with salt and pepper. In a large sauté pan add 5 pieces of butter.

  2. Then add chicken, brown on both sides and remove. Add two tablespoons butter, mushrooms, and garlic then sauté over medium-high heat for about 5 minutes.

  3. Add chicken stock and wine and return chicken to the pan.

  4. Simmer for 5-10 minutes.

  5. Serve with fresh side of pasta and steamed broccoli or au gratin potatoes.

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