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Chicken Marsala

Chicken Marsala

Updated on September 20, 2019

Overall Time: 30 min

Preparation Time: 20 min

Cook Time: 10 min

Portions: 4

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Marsala is a popular wine white wine Sicily, Italy. The meat in Chicken Marsala( or Veal Marsala) is pounded flat and floured.
You can utilize chicken breast tenderloins( quicker and less expensive) as an easy trick to make this meal cook up even quicker. Make certain to use dry Marsala wine, not sweet, to conserve calories.




  • 4 boneless skinless chicken breast cutlets
  • 1
    little onion
  • 1 cup crimini or porcini mushroom slices
  • 3 tablespoons olive oil
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken broth( or chicken bouillon equivalent)


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  1. .

    If preferred, pound chicken in between 2 pieces of wax paper or plastic( use anything from an old wine bottle to a small heavy pot for this).

    Season chicken with salt and pepper.

  2. Heat oil in a frying pan and add chicken. Pan fry chicken for 5 minutes on each side till golden, turning once until done. Remove, and cover with foil to keep warm.

  3. Include onion and mushrooms to the pan( include a little more oil if required),

    cook until onion is translucent and mushrooms are soft( roughly 5 minutes).

  4. Include white wine to pan and cook for 1 to 2 minutes.


    At this point, judge the quantity of liquid for sauce for chicken. If you need more, add a little broth. Taste, and change seasonings.


  5. Pour vegetables and sauce over chicken,

    and spray with parsley.

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