Thin boneless chicken breasts (or veal cutlets) are quickly pan fried, then served with a Marsala sauce and sauteed mushrooms and fresh herbs.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.

    Advertisement
  • Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

Nutrition Facts

301 calories; 14.4 g total fat; 82 mg cholesterol; 131 mg sodium. 11 g carbohydrates; 21 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2013
This is a keeper you can fix this in 30 minutes. Very easy to adjust to tastes nice and simple. Low in fat and sodium average protein intake just by itself. And the vitamin D. Read More
(9)

Most helpful critical review

Rating: 3 stars
07/07/2014
Dust veal with flour season with salt and pepper. Sauté for just a couple of minutes on each side not eight minutes! Veal cooks quickly - do NOT overcook the most important criteria in my opinion for Veal Marsala or any veal dish for that matter. Set veal aside on a platter and keep warm. Add a little more butter and olive oil to pan and sauté mushrooms some shallots if you like and minced garlic for 4-5 minutes not ten! Add about a cup each of chicken broth and REAL Marsala (NEVER cooking wine as directed and certainly no water!) and cook until it is reduced by about two-thirds. Swirl in a dab of butter at the end off heat for a velvety rich luxurious glossy sauce. Return the veal to the pan just for a minute or so to ensure everything is heated through. An easy to make and impressive classic dish but as written this recipe needs some work. A dish is only as good as the ingredients you use and if it is cooked properly. Read More
(24)
20 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/25/2013
This is a keeper you can fix this in 30 minutes. Very easy to adjust to tastes nice and simple. Low in fat and sodium average protein intake just by itself. And the vitamin D. Read More
(9)
Rating: 3 stars
07/07/2014
Dust veal with flour season with salt and pepper. Sauté for just a couple of minutes on each side not eight minutes! Veal cooks quickly - do NOT overcook the most important criteria in my opinion for Veal Marsala or any veal dish for that matter. Set veal aside on a platter and keep warm. Add a little more butter and olive oil to pan and sauté mushrooms some shallots if you like and minced garlic for 4-5 minutes not ten! Add about a cup each of chicken broth and REAL Marsala (NEVER cooking wine as directed and certainly no water!) and cook until it is reduced by about two-thirds. Swirl in a dab of butter at the end off heat for a velvety rich luxurious glossy sauce. Return the veal to the pan just for a minute or so to ensure everything is heated through. An easy to make and impressive classic dish but as written this recipe needs some work. A dish is only as good as the ingredients you use and if it is cooked properly. Read More
(24)
Rating: 5 stars
05/25/2013
This is a keeper you can fix this in 30 minutes. Very easy to adjust to tastes nice and simple. Low in fat and sodium average protein intake just by itself. And the vitamin D. Read More
(9)
Advertisement
Rating: 4 stars
08/13/2013
super simple recipe and it tasted good too.. i was looking for something simple for bf to make and found this.. i've never heard of the brand Holland House.. but i had Pompeian cooking wine and this came out much better than i expected.. used a portobello mushroom and chopped it up.. didn't want to bother with the dredging so we cut the chicken into chunks and salt and peppered before adding to the pan.. made sure to heat the cooking wine until the raw alcohol taste was gone.. used cilantro for parsley.. didn't add the water.. served over linguini and topped with some shredded parm.. ty for the easy recipe Read More
(5)
Rating: 3 stars
09/24/2014
bland and dry Read More
(2)
Rating: 4 stars
01/26/2015
This Veal Marsala recipe was good. It was very quick to prepare and the flavors came together nicely. I added some chopped red pepper to mine along with the mushrooms which made it look like a gourmet meal. Thank you Holland House for sharing your recipe. Read More
(2)
Advertisement
Rating: 4 stars
03/15/2017
I used this as a base recipe for my own version. I baked the chicken in the oven for 30 minutes and broiled on middle rack for 10 more minutes. I coated the chicken with olive oil and sea salt before baking. I used some chicken thighs and some boneless breasts. I think the thighs are tastier. For the sauce I used chicken broth and Marsala Wine. I kept tasting it because initially I used mostly Wine which is way too strong a taste. I kept adding chicken broth till the wine taste became flavorful instead of overpowering. I would say the ratio was at least 60-70% broth to 40-30% wine. I also included butter parsley Rosemary and sliced mushrooms. I thickened the mixture with cornstarch because we have gluten sensitive people in the family. I know this is an in-exact recipe but the sauce did come out good and I would make it again. Read More
(2)
Rating: 5 stars
01/16/2016
easy and yummy hadnt had chicken masala in 10 years never made it myself till now and mmmmmmmmmm is the word Read More
(2)
Rating: 4 stars
07/10/2017
Yum! Chicken pounded out thin should be no more than 2 min on each side. Loved the mushrooms. Read More
(2)
Rating: 5 stars
03/20/2015
It was very good! The only change I made... I thickened the sauce a little with cornstarch. My husband and I loved it! For my little boys... Not so much. But they are little and like things simple so they just ate the chicken by itself. Great recipe! Read More
(2)