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Company Chicken Marsala

Company Chicken Marsala

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Mora

Mora

A great company dish. The secret is to not cook the chicken all the way through when browning. Brown in batches if needed. It comes out nice and tender this way. Serve with rice or linguini and a side salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Season chicken cutlets with salt and black pepper. Pour flour into a shallow dish. Press chicken cutlets into flour to coat each side, shaking to remove any excess flour.
  2. Melt butter in a large skillet. Cook chicken in hot butter until browned, 3 to 5 minutes per side; remove from skillet and set aside.
  3. Mix chicken broth, Marsala wine, and garlic into the remaining butter in the skillet; reduce heat to low and cook until the liquid is hot, about 5 minutes. Stir mushrooms, tomato, rosemary, and basil into the liquid. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the middle, about 30 minutes.
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Reviews

MN Nice
13

MN Nice

8/7/2012

The first thing you will experience is the incredible smell that will fill your kitchen. The second will be the delicious meal you will have. The flavors were incredible. I used fresh basil and rosemary and increased the Marsala and chicken broth. I wouldn't increase the liquids next time just because it doesn't thicken up at all. Otherwise, I followed the recipe and truly enjoyed it.

Lilyblue90
6

Lilyblue90

9/14/2012

This was excellent!!! I did not have any wine on hand so I substituted 1/4 cup Pomagranate Juice (I had it in the fridge). My chicken turned out super moist and bursting with flavor!! I did everything else according to recipe and served on top multi-colored couscous. I will definately be making this again soon!!

Ann T.
5

Ann T.

8/12/2012

This is a keeper!!!! It came out great. Easy to make. I left out the mushrooms because I don't like them and used a larger tomato instead. I cooked it in an electric fry pan.

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