Tipsy chicken recipe

Pinterest LinkedIn Tumblr +

Marsala simmers rich goodness into sautéed chicken breasts for this upscale entrée.

  • Yield: 2 Servings


  • 2 (6-oz) skinned and boned chicken breasts
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup all-purpose flour
  • 2 Tbsp olive oil
  • 1 cup sliced fresh mushrooms
  • 1 Tbsp minced garlic
  • ⅔ cup Marsala
  • 2 Tbsp butter
  • 2 Tbsp chopped fresh flat-leaf parsley
How to Make It
  1. Place chicken between 2 sheets of plastic wrap, and flatten to ½-inch thickness using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
  2. Cook chicken in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned. Remove from skillet, and keep warm.
  3. Sauté mushrooms and garlic in drippings 3 minutes or until tender. Return chicken to pan. Add Marsala, and simmer 3 minutes, stirring to loosen particles from bottom of skillet. Add butter, stirring until melted. Remove from heat, and sprinkle with parsley.

Comments are closed.