Total Time
Prep 10 mins
Cook 20 mins

This is a classic Italian dish, so delicious and easy to make you'll find yourself making it during a busy work week.

Ingredients Nutrition


  1. Place chicken cutlets on cutting board and cover with saran wrap and pound with meat mallet until about ¼” in thickness.
  2. Mix in a shallow dish or plate the flour, salt & pepper.
  3. Heat EVOO in a large, nonstick skillet on medium-high heat, until just smoking.
  4. Dredge the chicken cutlets in the flour mixture.
  5. When oil in skillet is ready, panfry the chicken 4-5 minutes per side.
  6. When chicken is done, take out of skillet and keep warm on a plate, covered with tin foil.
  7. Add a little oil to skillet, if needed, lower heat to medium and add mushrooms and sauté until golden brown, about 5 minutes. Then season with salt & pepper.
  8. Add Marsala wine to deglaze pan, and let the alcohol cook out for a few minutes.
  9. Add chicken stock and bring to a boil, let simmer for a few minutes.
  10. Add butter and melt, then add chicken back to skillet along with any juices.
  11. Cook for a few extra minutes to let the chicken warm through and sauce thicken a bit.
  12. Plate chicken with sauce & mushrooms on top, garnish with parsley.
Most Helpful

I'm not sure what the previous one star was for, but I thought this was a good basic recipe. I love chicken marsala and this recipe was excellent for a beginner. I added minced garlic, a tiny amount of minced onions, and a few other spices. I kept it fairly simple so as not to overpower the rest of the sauce.

Little Mommy May 22, 2007