Chicken Marsala


  • ½ cup flour
  • 1 tablespoon custom seasoning
  • 2 chicken Breasts (8 ounces) halved and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms
  • ¾ cup Marsala wine
  • ½ cup chicken stock
  • Flat leafed parsley for garnish


  1. In a bowl mix flower and Cajun Seasoning together thoroughly
  2. Quickly dredge chicken into mixture – coat evenly
  3. In a large skillet over medium-high heat, add 1 tablespoon butter, olive oil and cook the chicken breasts golden brown on both sides (3 min per side).
  4. Remove chicken from pan and rest on a plate.
  5. Add 1 tablespoon butter to the pan and add mushrooms, cook till golden brown.
  6. Add Marsala wine and bring to boil to deglaze the pan and reduce down to medium-high until the liquid halves.
  7. Add the chicken stock and reduce until liquid has reduced and thickened (about 4 min)
  8. Lower pan to medium heat and return chicken to pan.
  9. Add remaining butter (2 tablespoons) and cook until chicken is cooked through (5 min)
  10. Add salt and pepper to taste, add parsley and serve immediately

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