An uncomplicated recipe that yields a lovely, delicately ﬂavored, chicken.

Directions

Cook the Chicken

1. Flatten chicken with a mallet and dredge in ﬂour, shaking off excess.

2. In a large skillet, sauté chicken in a bit of oil, four minutes each side, until golden. Sprinkle with salt and pepper and remove from skillet.

3. Add two to three tablespoons oil into skillet and sauté the onions and mushrooms. Add soup mix, water and Marsala; bring to a boil.

4. Return chicken to skillet. Cook, uncovered, for three to five minutes. Sprinkle with fresh parsley before serving.

Credit

Photography and Styling by Chavi Feldman

Recipe tags

Chicken Chicken breast Chicken breasts Chicken marsala Italian cuisine Italian food Kosher Italian food Marsala Mushrooms One pot One-pot dishes Stovetop Stovetop meals Wine sauce

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sarah

5 years ago

Another type of wine Can this be substituted for another type of wine?

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Cnooymow{shman

Reply to sarah

5 years ago

Any white dry wine.

devorah katz

5 years ago

freeze how does this freeze ? how would you rewarm it to serve on yt?

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Cnooymow{shman

Reply to devorah katz

5 years ago

I think that no matter how much sauce it has, white meat chicken tastes dry when rewarmed from the freezer.

Rena Liebman

5 years ago

shabbos lunch would this chicken be too liquidy to serve shabbos lunch?

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Cnooymow{shman

Reply to Rena Liebman

5 years ago

From a halachic standpoint it would be a question you should ask your Rabbi. If there is excessive liquid and your hot plate could bring it to boiling then it’s a problem.