Chicken Marsala
2 servings
  • 1 boneless skinless chicken breast
  • ¼ cup flour (more if necessary)
  • 1 egg beaten
  • ½ tsp fresh thyme
  • 2 tbl butter
  • 1 tbl oil
  • ½ cup finely chopped shallots
  • 2 cloves garlic
  • ½ lb mushrooms
  • 3 tbl Marsala Wine
  • ½ cup beef stock


Pound chicken breasts to ¼ inch thick between two sheets of wax paper, slice each breast into medallions (2-3 per breast). Sprinkle each chicken medallion with salt and pepper. Combine flour and thyme in a shallow dish. Dredge chicken breasts in flour mixture dip in egg mixture and back in flour mixture, set aside.

In a 12 inch skillet, heat the butter and oil. Add chicken a few pieces at a time making sure not to crowd the pan, and brown about 4 minutes on each side. Remove chicken to a plate and keep warm. Do not discard pan juices.

Add shallots and garlic, sauté about 3-4 minutes until tender. Add mushrooms and cook until softened, about five minutes. Stir in Marsala and beef stock. Return chicken to pan. Bring to a boil, reduce heat, and simmer until liquid reduces by about one-third. Serve Immediately. Add more marsala or stock for more sauce.

Return to Main Page