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Chicken Marsala

Instead of the traditional veal, this version uses chicken breast, pounded thin into a "palliard". I find a whole chicken breast too much even for my husband, but adjust according to your family's appetites.
Course: Entree
Cuisine: French
Author: Cynthia


  • 2 chicken breasts butterflied and pounded thin. You'll end up with 4 pieces.
  • 1/4 to 1/3 cup flour seasoned with salt and pepper
  • 1 clove garlic minced
  • 1 medium shallot minced
  • 1/2 pound mushrooms sliced
  • 4 tablespoons butter
  • 6 tablespoons olive oil
  • 1/2 to 3/4 cup dry Marsala wine depending how thin you want the sauce
  • Salt and pepper


  • Dredge breasts in seasoned flour.
  • Heat 4 tablespoons of olive oil in a heavy bottomed skillet over a medium heat. When the oil begins to shimmer, add the chicken pieces, 2 at a time depending on the size of your skillet, and cook about 2-3 minutes per side, until light golden brown, remove and cover with foil. Keep warm in oven.
  • Heat 2 more tablespoons of oil and 2 tablespoons butter to skillet, and add mushrooms, shallots and garlic. Saute until the mushrooms are light golden brown.
  • De-glaze pan by adding the Marsala to the pan and scrapping the bottom. Cook a couple of minutes until sauce is reduced a bit.
  • Add 2 tablespoons of butter, whisking to incorporate.
  • Return the breasts to the pan to warm in the sauce.