Veal or Chicken Marsala recipe

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Ingredients

4 boneless, skinless chicken breasts or veal cutlets
2 tablespoons flour
4 tablespoons butter, divided
2 cups mushrooms, sliced
¾ cup Holland House® Marsala Cooking Wine
¼ cup water
2 tablespoons fresh parsley, chopped
¼ teaspoon rosemary

Nutrition Info

300.9 calories
carbohydrate: 11 g
cholesterol: 82.2 mg
fat: 14.4 g
fiber: 0.7 g
protein: 21 g
saturatedFat: 8.1 g
servingSize: -
sodium: 130.6 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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