Marsala Recipe ⤏ Veal or Chicken Marsala

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

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

Cooking 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.

Nutrition Facts

• calories300.9
• carbohydrateContent11 g
• cholesterolContent82.2 mg
• fatContent14.4 g
• fiberContent0.7 g
• proteinContent21 g
• saturatedFatContent8.1 g
• sodiumContent130.6 mg
• sugarContent0.8 g