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Jersey Jan's Chicken Marsala


  • 3/4 cup all-purpose flour
  • 2 teaspoons coarse salt or seasoned salt
  • 1/2 teaspoon freshly ground pepper
  • 4 boneless skinless chicken breast halves (about 5 ounces each), butterflied and pounded thin
  • 3 tablespoons extra-virgin olive oil or garlic flavored oil
  • 4 tablespoons unsalted butter
  • 16 ounces white button mushrooms, sliced
  • 2 cups sweet Marsala wine
  • 2 garlic cloves, finely minced
  • 3 tablespoons freshly squeezed lemon juice (juice of 1 lemon)
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped parsley


  1. Combine flour, salt and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside.
  2. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken and cook until lightly browned, about 3 minutes. Turn and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Cut into medallions.
  3. Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
  4. Remove skillet from heat and add wine. Return skillet to heat, scraping any brown bits from the bottom of the skillet with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter and parsley. Cook for 2 to 4 minutes until reduced and slightly thickened.
  5. Taste and adjust for seasoning. Place chicken into mixture and cook 3 minutes more. Sauce will thicken.
  6. Serve immediately. Sprinkle more chopped flat leaf parsley over dish. May serve over rice or couscous.

Yield: 4 servings

Posted by jerseyjan at Recipe Goldmine 5:40:01pm 6/21/03.

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