Chicken Marsala



8 oz. Chicken breast
flour for dredging
1 cup sliced mushrooms
¼ cup pearl onions
½ teaspoon chopped rosemary
½ teaspoon chopped garlic
½ cup marsala wine
1 cup veal stock or chicken stock
salt to taste


Dredge seasoned chicken in flour. Brown chicken in hot sauté pan. Add Mushrooms, onions, garlic, rosemary and sauté 1 minute. Remove from stove and deglaze with marsala wine. Add stock and finish cooking until chicken is done and sauce has thickened.Finish with softened butter and re-season if needed. Serve over mashed potatoes and enjoy. Serves 1 to 2.

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