Chicken Marsala

Chef Thomas


  • 4 boneless skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Nonstick cooking spray vegetable
  • 8 oz. sliced shiitake mushrooms
  • 3 scallions sliced
  • 1/2 cup dry Marsala
  • 1/3 cup de-fatted chicken broth


  • Place each chicken breast between two pieces of plastic wrap.
  • Working from the center to the edges of each piece, lightly pound it with the flat side of a meat mallet to a 1/8-inch thickness.
  • Remove plastic wrap. Combine flour, salt and pepper in a flat dish. Then lightly press chicken into this mixture to coat both sides.
  • Saut√© mushrooms and scallions until tender in a skillet treated with nonstick cooking spray.
  • Transfer mushroom and scallions to a bowl, then brown the chicken in skillet over medium-high heat.
  • Return the mushroom mixture to pan and carefully add wine then the broth.
  • Cook uncovered for 2-3 minutes or until sauce thickens slightly, then reduce heat and simmer to desired consistency.
  • Serve chicken topped with mushrooms and sauce.