Chicken Marsala is the name given to chicken cutlets topped with a gravy made from Marsala wine (which comes from Italy.) This recipe is also chock full of mushrooms! I used a combination of Shitake mushrooms….

…and Baby Bella mushrooms.

For the Marsala sauce you will need:

• 1 pound of mushrooms, cleaned and sliced
• 1 Tablespoon of butter
• 1 clove of garlic, crushed
• 2 Tablespoons of flour
• 1/2 cup of Marsala
• 3/4 cup of chicken stock

Start by reviewing my video on how to make Chicken Cutlets.

As you’ll see on the video, boneless chicken breasts need to be first coated in flour, then eggs, then bread crumbs.

Once you have finished coating the chicken, be sure to THROW AWAY any leftover flour, egg, and bread crumbs. Raw chicken is filled with bacteria which makes the leftovers unusable.

While the chicken is cooking, measure out all the remaining ingredients.

When the chicken is cooked, remove it from the pan and put it on a dish. Cover the dish with tin foil to keep the chicken warm.

Melt 1 Tablespoon of butter in the same pan you cooked the chicken in.

Add the garlic….

…and the mushrooms, and cook for 1 minute over medium heat.

Stir in 2 Tablespoons of flour and cook for another 30 seconds.

Add 3/4 cup of chicken stock…

…and 1/2 cup of Marsala.

Stir until thickened and…

…continue cooking for another 4-5 minutes or until the mushrooms are tender.

Add some salt and pepper to taste and pour the sauce over the cooked chicken.

Enjoy!

You can view and print this recipe here.

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