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Chicken Marsala

4 chicken cutlets
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons olive oil
1 medium onion, sliced
8 ounces mushrooms, sliced
1/4 cup dry Marsala wine
1/3 cup chicken stock
Freshly ground black pepper

Lay cutlets between sheets of plastic wrap, and using a rolling pin, pound until cutlets are ¼-inch thick. Melt 2 tablespoons butter with olive oil in a frying pan over medium heat until it starts to foam. Lightly dredge cutlets in flour, shaking off any excess. Add chicken to the pan and sauté for 3 minutes on each side. Add the Marsala and lower the heat and simmer for 5 to 10 minutes until the chicken is cooked. Remove the chicken to a warmed serving platter. Sauté the mushrooms and onions in olive oil, add the stock to the skillet and cook for 5 minutes, using a wooden spoon to scrape the bits. Stirring constantly, add the remaining butter and season pepper. Pour the sauce over the chicken and serve.

4 servings
Westside Market

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