Chicken or Veal Marsala

Boneless chicken breast or veal scallopini browned in a frying pan and served with a simple Marsala wine sauce and sautéed mushrooms. Including mushrooms is optional.
Based on a recipe from The New York Times Cookbook, Craig Claiborne, Harper & Row Publishers, NY, 1962, p 158.
Total Time40 mins
Course: 30 - 45 Minutes to Table, Main Course - Chicken - Poultry, Main Course - Veal
Servings: 6 servings
Author: Catherine Christiano



  • 1 pound white mushrooms stems trimmed, sliced
  • 2 tablespoons olive oil


  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 2 pounds veal or boneless chicken breast cut laterally into thin even slices
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • minced parsley for garnish



  • In a 12-inch skillet, heat oil over medium heat. Add sliced mushrooms; sauté until cooked. Set aside in covered bowl to keep warm.


  • In a pie plate combine flour, salt, and pepper.
  • In same skillet over medium heat, add 3 tablespoons oil and heat until shimmering.
  • Dredge meat in seasoned flour and place in single layer in skillet. Brown chicken in two batches, if necessary. Brown on both sides until slightly under-done and transfer to paper towel lined plate.
  • When all chicken has been browned, return to skillet, add Marsala, cook one minute longer over medium heat. Transfer meat to warm serving platter; top with reserved mushrooms.
  • Add bouillon to pan juices. Use whisk to scrape loose browned bits and bring to a boil. Add salt to taste. Pour over mushrooms and meat. Sprinkle with some minced parsley and serve immediately.


This recipe can be scaled up for a party. Instead of using chicken cutlets, cut chicken into nuggets and cook in a big batch.