64 Ratings
  • 5 star values: 43
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3

A great company dish. The secret is to not cook the chicken all the way through when browning. Brown in batches if needed. It comes out nice and tender this way. Serve with rice or linguini and a side salad.

Mora
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Season chicken cutlets with salt and black pepper. Pour flour into a shallow dish. Press chicken cutlets into flour to coat each side, shaking to remove any excess flour.

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  • Melt butter in a large skillet. Cook chicken in hot butter until browned, 3 to 5 minutes per side; remove from skillet and set aside.

  • Mix chicken broth, Marsala wine, and garlic into the remaining butter in the skillet; reduce heat to low and cook until the liquid is hot, about 5 minutes. Stir mushrooms, tomato, rosemary, and basil into the liquid. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the middle, about 30 minutes.

Nutrition Facts

402 calories; 20.3 g total fat; 133 mg cholesterol; 580 mg sodium. 12.6 g carbohydrates; 35.5 g protein; Full Nutrition


Reviews (45)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/07/2012
The first thing you will experience is the incredible smell that will fill your kitchen. The second will be the delicious meal you will have. The flavors were incredible. I used fresh basil and rosemary and increased the Marsala and chicken broth. I wouldn't increase the liquids next time just because it doesn't thicken up at all. Otherwise I followed the recipe and truly enjoyed it.
(52)

Most helpful critical review

Rating: 2 stars
01/13/2015
recipe as cooked was really bland.....will definitely require you to "tweak" it. start with more mushrooms and MORE garlic fresh herbs and corn starch instead of the flour...also make sure you have a really good wine.
(4)
64 Ratings
  • 5 star values: 43
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3
Rating: 5 stars
08/07/2012
The first thing you will experience is the incredible smell that will fill your kitchen. The second will be the delicious meal you will have. The flavors were incredible. I used fresh basil and rosemary and increased the Marsala and chicken broth. I wouldn't increase the liquids next time just because it doesn't thicken up at all. Otherwise I followed the recipe and truly enjoyed it.
(52)
Rating: 3 stars
01/12/2015
To be fair I did not make this recipe as written. Chicken Marsala is a staple in my house. The first thing I do is saute the mushrooms in butter and remove to a dish. I use checken tenderloins. To save time I put seasoned flour in a plastic baggie and shake to coat. I sauté the chicken in a mixture of 1/2 olive oil and 1/2 butter. When chicken is lightly browned on both sides remove the chicken to a plate. I add one head of garlic (chopped) to the pan. When golden pour in Marsala scrape the sides and bottom of pan to incorporate the flavors and cook down a bit. Add 1 cup chicken broth stir and return chicken to the pan. Add the mushrooms and cover the pan. Cook for a few minutes until chicken is cooked through. Sprinkle with a tablespoon of chopped pasely and serve immediately.
(51)
Rating: 5 stars
12/07/2013
More like a 10!!! This recipe might have started as a '5' but the more I make it the better it is. For my family I have learned to double the whole recipe only with more mushrooms!! If you think the tomatoes and the rosemary seem out of place please please please use them and you will see how the flavors simply meld when all is done!! I am celiac and simply use gluten-free flour wiping the over-browned flour from the pan before adding more butter and sautéing the rest of the chicken. Carrabbas is one of my faves but this recipe out-shines their marsala!! Thanks for a true winner.
(49)
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Rating: 5 stars
09/14/2012
This was excellent!!! I did not have any wine on hand so I substituted 1/4 cup Pomagranate Juice (I had it in the fridge). My chicken turned out super moist and bursting with flavor!! I did everything else according to recipe and served on top multi-colored couscous. I will definately be making this again soon!!
(35)
Rating: 4 stars
08/26/2012
Pretty good I suggest buying a more expensive Marsala Wine to use mine was OK but it was the only one they had at the store. A better wine would have made this dish better for me not the recipes fault!
(16)
Rating: 5 stars
08/12/2012
This is a keeper!!!! It came out great. Easy to make. I left out the mushrooms because I don't like them and used a larger tomato instead. I cooked it in an electric fry pan.
(12)
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Rating: 5 stars
11/13/2012
The chicken was incredibly tender and the recipe was easy to follow! Everything came out great. Didn't make any changes:)Served with buttered green beans.
(9)
Rating: 4 stars
01/12/2015
Overall this was a great recipe! I took some of the recommendations to heart. I am a garlic lover so used about 7 cloves of garlic. My husband is a mushroom lover so I used about 2 cups. I did double the liquid amounts as someone else had reported trying but with a sprinkle of flour before the addition of liquid to butter I thought it thickened up very well. I served it with garlic /Parmesan mashed potatoes. Family says its s keeper! One change I think I will try next time is that I will grill my chicken before adding it to the sauce. I just love the flavor that grilling adds!
(9)
Rating: 5 stars
11/08/2014
I used boneless skinless thighs and breasts and was so happy with the results. I didn't change anything in the recipe and my family and I loved it. A definite keeper!
(8)