VEAL OR CHICKEN MARSALA

Veal or Chicken Marsala image

Thin boneless chicken breasts (or veal cutlets) are quickly pan fried, then served with a Marsala sauce and sauteed mushrooms and fresh herbs.

Provided by Holland House

Categories Trusted Brands: Recipes and Tips Holland House®

Time 30m

Yield 4

Number Of Ingredients 8

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Ingredients

4 boneless, skinless chicken breasts or veal cutlets
2 tablespoons flour
4 tablespoons butter, divided
2 cups mushrooms, sliced
¾ cup Holland House® Marsala Cooking Wine
¼ cup water
2 tablespoons fresh parsley, chopped
¼ teaspoon rosemary

Steps:

Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.
Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 11 g, Cholesterol 82.2 mg, Fat 14.4 g, Fiber 0.7 g, Protein 21 g, SaturatedFat 8.1 g, Sodium 130.6 mg, Sugar 0.8 g