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Veal or Chicken Marsala

Veal or Chicken Marsala

  • Prep

    30 m
  • Ready In

    30 m
Holland House(R)

Holland House®

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

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Ingredients {{adjustedServings}} servings

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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


  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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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.

Mrs. J.

Mrs. J.


This Veal Marsala recipe was good. It was VERY QUICK to prepare, and the flavors came together nicely. I added some chopped red pepper to mine along with the mushrooms which made it look like a gourmet meal. Thank you Holland House® for sharing your recipe.

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