Chicken or Veal Marsala!

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Everybody knows this easy recipe with chicken breasts or veal scaloppini, braised in a velvety buttery Marsala sauce.
This fortified wine comes from Sicily, it is also served in Italy as a dessert wine, or used as ingredient for shortcakes and zabaglione.
Here it is the star of this tasty reduction sauce!


  • 4 boneless chicken breasts, without skin, pounded thin
  • 1 tablespoons oregano
  • 1 teaspoon paprika
  • good pinch salt and pepper
  • 1/2 cup all purpose flour
  • 4  tablespoons unsalted  butter
  • 3 tablespoons olive oil
  • 5 to 8 ounces fresh cremini mushrooms, sliced
  • 1/4 cup of Sherry or white dry wine
  • 1/2 cup  Marsala wine
  • 1 large shallots  or 2 medium, thinly sliced
  • 1 cup and half warmed chicken stock or beef for veal.
  • 1 tablespoon lemon juice.

How to make it :

  • Wash chicken, pat dry well then sprinkle with salt and pepper. Chop shallots thinly.
  • Combine in a large shallow dish, flour, paprika, oregano. Heat olive oil and butter in large non stick skillet, over medium heat. Ad shallots, let t cook for few minutes till translucent, remove them from skillet, set aside.
  • Dredge chicken, add to the skillet, let it brown from both sides, gently 2 to 4 minutes per side. When one chicken side is browned, add sherry/or wine, turn chicken pieces.
  • Add 1 more tablespoon of butter, melt, add  shallots then mushrooms, saute mushrooms 2 to 3 minutes longer, stirring lightly.
  • Add Marsala wine. Cover skillet , reduce heat to medium low and let it simmer slowly 8 to 10 minutes longer. If sauce has reduced too much add a small ladle of warm chicken broth, sprinkle with lemon, adjust salt and pepper (this dish calls for a good pinch of pepper). Reduce 3 minutes longer.
  • When serving with egg fettuccine, spoon the pasta into the dish, add chicken breast , spoon over mushrooms sauce, sprinkle Parmesan cheese and serve.

Great with other side dishes like mashed potatoes or brown rice.

For veal Marsala : Use medium size scaloppini pieces- Brown the veal  few 2 to 4 minutes longer  than chicken each side  till well browned, not burned , use beef stock instead of chicken stock for the sauce, let it simmer a little longer.

For a creamy version, add 1/3 cup of whipping cream just for 1 minute or 2, before serving.

On Tips and suggestions –  check out Step 1 to 5 

All the other ITALIAN RECIPES >

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