1 package chicken cutlets, thin
3 Tablespoons olive oil
1 1/2 cups cornstarch
1 small package sliced mushrooms
1 cup Marsala wine
2 tablespoons butter
1 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon heavy cream
salt/pepper to taste
Heat oil in a skillet on med-high. Dredge cutlets in cornstarch and season with salt/pepper. Pan fry to brown to both sides. Remove chicken to a plate. Add mushrooms to pan and brown. Put heat on high and add marsala, butter and broth. Add the 1 T. cornstarch and cook until liquid reduces by half. Add cream, salt/pepper to taste. Return chicken to pan to simmer in sauce just a few minutes until cooked through and serve! Top with scallions for garnish, if desired!
CBinLB says
This looks absolutely delicious. I had the best Chicken Marsala ever at a restaurant called Buca di Beppo’s in Huntington Beach, California. I Googled their recipe, which I found, but it claims the reason theirs is so good is because they have their own Marsala. But I have to admit yours looks just as good as theirs so I’m going to give it a whirl. Thanks much for posting it. I’ll let you know how it turns out.
Debbie Olson says
I had chicken Marsala at Buca di Beppo’s in St. George, Utah last night and it was sooo good! I’ll be going back for more! I’m going to try this recipe and I hope it’s as good as the restaurant’s.
Lori says
I’m sorry, I need more defined steps. 🙂
Pan fry? Using oil? If so, how much?
Do I need to dip the chicken in egg or anything before dredging it through the cornstarch?
Pan fry to brown both sides? Am I cooking it thru or just browning?
Before I add the mushrooms and other ingredients, have I taken the chicken out or is it still in the pan cooking?
I apologize for all the questions and thank you for sharing your recipes. I am mostly a novice.
danielle says
Pan fry in a few tablespoons oil, no egg dip, brown both sides-thin cutlets will mostly cook through at this point and will finish off when simmering in sauce.
Lori says
Thank you so much! Just to confirm, I leave the chicken in the pan the whole time I cooking with the mushrooms, Marsala wine, butter, broth, cornstarch and cream, correct? Can’t wait to attempt it 🙂
Tammy says
Lori, “remove chicken to a plate” , you remove it after browning both sides, you put the chicken back in the pan after adding the cream. The recipe tells you step by step. The chicken will cook through while it is simmering in the pan for a few minutes. Chicken cutlets are fairly thin, they are not whole chicken breasts. Enjoy 🙂
Lori says
lol, I see that step now. Read over it every time! Thank you so much! Cannot wait to make it!
Adrienne says
Most delicious I’ve had in years. Thank you for sharing!
Hugs & Cookies xoxo says
woo hoo!
barb says
all your questions are answered in the directions on how to make it. read them.
Jennifer Hand says
Yum! Your recipes look amazing 🙂
danielle says
Thank you so much!!!
jan harding says
I made this last night. Amazing !!! So good.
Cal says
Check the 3rd ingredient above. Should say 1 1/2 cups Chicken Stock? It says 1 1/2 cups cornstarch.
danielle says
The 3rd ingredient is correct. You are dredging the chicken in the cornstarch as the directions say.
Dorothy Lawrece says
Where can a person buy Marsala wine?
danielle says
A liquor store or even the food store has it!
Cindy says
In a liquor store & buy the “DRY” Marsala wine !
Leslie says
An another wine be substituted for the Marsala without destroying the integrity of the recipe?
Hugs & Cookies xoxo says
I don’t think so for this recipe but maybe if you google it someone will know more. Sorry!!!
Debbie says
I bought mine at walmart
Wanda F. Grubbs Alexander says
Will be making this next week when my Brother comes for a visit..I love to cook new things….This will be good I know,My Brother Loves to eat…I just can’t wait till he gets here to make it..
danielle says
Oooh! Exciting-hope he loves it, too!!!
Jean Kretzmann says
About how much does a “package” of chicken weigh?
danielle says
usually about a pound and a half
DeDee says
What would be good to serve with this? Any suggestions?
danielle says
I usually serve it with brown rice.
naomi says
i like serving it with a garlic pasta, good recipe here: http://www.justapinch.com/recipes/main-course/chicken/creamy-garlic-pasta.html
Melissa Bockting says
What do you serve with this? Thinking I will be making this for dinner tonight.
danielle says
Brown rice 🙂
Deborah Orr says
I serve this with linguine peas bacon and heavy cream with grated parmesan cheese
Hugs & Cookies xoxo says
YUM!
Phyllis says
It is an Italian dish. I would service with a homemade pasta
danielle says
YUM!
Mrs. K. says
I agree, spaghetti would be traditional and more yummy for us- that’s what I serve, however, rice doesn’t sound bad. The recipe sound really good, will definitely try it. I thought the instructions were just fine.
danielle says
Thank you!
Tan Lee Lee says
What is heavy cream and where can I get it?
danielle says
It is a type of cream and can be found in the supermarket.
carpe diem lise says
Heavy cream is the same thing as “whipping cream” It’s next to the light cream or the 1/2 and 1/2 in the milk aisle.
Joe joe says
Wow looks yummy! Is there any substitute for Marsala wine? Can I skip it as I do not use wine in my cooking. Thanks!
danielle says
Honestly, I am not sure-maybe you can use extra broth in its place but the end result will be different.
Bill McGrath says
Is there a substitute for Marsala wine?I looked in our local Supermarket and all they had was white cooking wine in the grocery aisle and could not find it in their wine dept.
danielle says
I think you really need it for this. Can you check a liquor store maybe?
Anne says
Walmart carries it with their cooking wines – look near the vinegar section.
Asia berry says
For SUBSTITUTE OF WINE: I use grape juice. It tastes the same a little sweeter though. That’s what we use in our restaurant when children order it. Wine is safe for xii king but we still love grape juice plus it’s cheaper
cynthia smith says
Do you realize that the recipe calls for a cup and a half of corn starch and then one Tablespoon as well…????
danielle says
Yes, you need to read through. The 1 1/2cups is for dredging and the 1 T. is for thickening the sauce.
Danielle says
I just made and ate it. It’s divine!!!
danielle says
That’s awesome!!!!!!
kara says
Why the cornstarch to dredge and not flour? Keeping to gluten free?
danielle says
exactly but it also makes a crisper coating!!
Lori says
Sorry..It wouldn’t let me read the comments..
LORRAINE says
I hate that I have to buy a whole container of heavy cream just to use 1 Tablespoon for this recipe. Is there something else I can use in it’s place?
danielle says
they sell tiny containers 🙂 or use half nd half and the rest for your coffee
Rebecca says
This looks amazing. Is there any way to sub the heavy cream for my boys are allergic to dairy?…Thank you!
danielle says
I am not sure but you could just leave it out.
GG says
I’ve never cooked with wines so excuse the question but is this recipe (or any containing wines) safe for children to eat?
This looks amazing but I want to make sure before I attempt it for the whole family.
Thanks
CK says
GG—-
The alcohol cooks off in the heat, so it is perfectly fine for children. 🙂
MaryAnn says
This was soooooooo easy to make, very simple directions to follow and quick too … Delicious, we had it tonight for dinner …
Diane says
Just made this. Absolutely delicious!! Directions were easy to follow and it was quick and easy to make. Will make this again. Great dish to make for quest.
rhonda says
did you use regular or sweet marsala i love sweet marsdals to cook with
danielle says
regular 🙂
Julie says
I wasn’t able to get regular marsala wine, only the cooking marsala wine from grocery store~will this be okay or will it alter the taste? forgive my ignorance but I rarely cook with reds, mostly whites. Thanks!
danielle says
I USE MARSALA FROM THE FOOD STORE TOO AND IT IS PERFECT! SHHHHH!! HAHAHAHA
Jess says
Is it supposed to be a little sour or did I put too much wine in it?
danielle says
sour?? no, hmm did u measure?
chris says
I made this tonight from your recipe, it was AMAZING 🙂 THANKS!!
Hugs & Cookies xoxo says
So glad you loved it, too!
Roseanne Dobie says
Thanks for the LIGHTENED VERSION – I’m NOT A BLOGGER but I just have a ? I plan on making this soon – would it be OK if I used EVAPORATED MILK (canned) INSTEAD OF HEAVY CREAM. Thanks in advance for your answer.
Hugs & Cookies xoxo says
I think you need to use the heavy cream or half and half cream.
Fred says
For the rest of the world that buys meat by weight, what is the size of a ‘package chicken cutlets’
Hugs & Cookies xoxo says
lol, 1 1/2 pounds about
Mary Kay Sloope v says
This is absolutely delicious. My husband loved it and he typically does not like wine in his food. It’s easy to make too so I will be making it again and again. Great recipe!
Hugs & Cookies xoxo says
That is great-so glad it was a hit!
Cynthia says
I will be making this it looks really good! !
Terese says
Does this make enough liquid to serve with pasta?
Joan says
Made this tonight and I will say it was excellent, I could have licked the pan. Even my daughter liked it and she hates all sauces. Will make it again soon with double the sauce and serve it over mashers. *****
Tina says
This recipe was delicious and I will save it to make again. But I have to say…. OMG!!!! with all the stupid questions people ask!! Read the recipe! Use your head and a little COMMON SENSE!!! It’s not rocket science!!!
Arlene M. Puliafico says
I have been looking for an easy delicious chicken masala recipe for decades. Going to try yours and will get back with results. By the way, I cannot believe all the crazy useless questions, you have the patience of a saint. Thanks for your recipe. It will probably end up becoming my “go-to” chicken masala.
Hugs & Cookies xoxo says
hahaha Hope u love it too!
Heather Perkins says
Best recipe I have found on Pinterest.
Hugs & Cookies xoxo says
Yay!! Thank u!
Elizabeth Carey says
My family loves this recipe and so simple to make! Thanks for sharing!
Linda says
approx. how many does it feed.
Hugs & Cookies xoxo says
3-4
Lori says
1 1/2 cups of cornstarch??
colleen says
the 1-1/2 cups of cornstarch is for DREDGING the chicken…as the directions state.