Veal or Chicken Marsala

Veal or Chicken Marsala

Holland House(R) 0

"Thin boneless chicken breasts (or veal cutlets) are quickly pan fried, then served with a Marsala sauce and sauteed mushrooms and fresh herbs."

Ingredients 30 m {{adjustedServings}} servings 301 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.
  2. Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.
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Reviews 7

  1. 8 Ratings


Dust veal with flour, season with salt and pepper. Sauté for just a couple of minutes on each side, not eight minutes! Veal cooks quickly - do NOT overcook, the most important criteria, in my opinion, for Veal Marsala, or any veal dish for that matter. Set veal aside on a platter and keep warm. Add a little more butter and olive oil to pan and sauté mushrooms, some shallots if you like, and minced garlic for 4-5 minutes, not ten! Add about a cup each of chicken broth and REAL Marsala (NEVER cooking wine as directed, and certainly no water!) and cook until it is reduced by about two-thirds. Swirl in a dab of butter at the end, off heat, for a velvety rich, luxurious, glossy sauce. Return the veal to the pan just for a minute or so to ensure everything is heated through. An easy to make and impressive, classic dish, but as written this recipe needs some work. A dish is only as good as the ingredients you use and if it is cooked properly.


This is a keeper, you can fix this in 30 minutes. Very easy to adjust to tastes, nice and simple. Low in fat and sodium, average protein intake just by itself. And the vitamin D.


super simple recipe and it tasted good too.. i was looking for something simple for bf to make and found this.. i've never heard of the brand Holland House.. but i had Pompeian cooking wine and this came out much better than i expected.. used a portobello mushroom and chopped it up.. didn't want to bother with the dredging so we cut the chicken into chunks and salt and peppered before adding to the pan.. made sure to heat the cooking wine until the raw alcohol taste was gone.. used cilantro for parsley.. didn't add the water.. served over linguini and topped with some shredded parm.. ty for the easy recipe