How to make it

  • In a shallow bowl stir together flour, marjoram, salt, and pepper.
  • Place a chicken breast half between 2 pieces of plastic wrap.
  • Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick .
  • Remove plastic wrap. Repeat with remaining chicken breast halves.
  • Lightly coat chicken on both sides with flour mixture; shake off excess.
  • In a large skillet cook mushrooms and green onion in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet.
  • In the same skillet cook chicken in remaining 2 tablespoons butter for 5 to 6 minutes, turning to brown evenly.
  • Remove skillet from heat. Return mushrooms and green onion to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes more, stirring occasionally.
  • Season sauce to taste with additional salt and pepper. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, serve over pasta.
  • Makes 4 servings
  • .
  • Veal Marsala: Prepare as directed above except, substitute 12 ounces veal scallopini for the chicken. Cook the veal in the 2 tablespoons hot butter for 2 to 3 minutes or until light brown, turning once halfway through cooking time. If necessary, cook half of the veal at a time. Continue as directed in step 3.

Reviews & Comments 5

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    " It was excellent "
    greekgirrrl ate it and said...
    I looked through all the chick marasala recipes and decided on yours for tonight's dinner along with some asparagus with hollandaise. Thanks, Pat! Helene
    Was this review helpful? Yes Flag
  • linebb956 6 years ago
    I love Chicken marsala... Thank you!
    On menu for this week end!
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  • angelgal 6 years ago
    My husband loves this!!! Thanks!!
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  • liezel 6 years ago
    Mmm..!
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  • organicmama 6 years ago
    This sounds oh so good. Thanks hon! Happy Halloween!
    Was this review helpful? Yes Flag

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