Chicken Marsala


  • 1 lb thin sliced Chicken Cutlets, cut into thirds
  • 1/2 cup Flour
  • 1 tblsp Garlic Salt
  • 1/4 tsp Oregano
  • 1/4 tsp Coarse Ground Black Pepper
  • 1/2 lb Mushrooms, sliced
  • 1 small Onion, diced
  • 2 cloves Garlic, diced
  • 1 cup Sweet Marsala Wine
  • 1-1/4 cup Beef Broth, divided
  • 2 to 4 tbsp Olive Oil
  • 1 or 2 tbsp Butter


  • Mix Flour, Garlic Salt, Oregano and Pepper in a flat bottomed bowl.
  • Dredge Chicken Cutlets in Flour mixture, placing pieces on a plate.
  • In a small bowl mix about 2 tblsp of the remaining Flour mixture with 1/4 cup of Beef Broth, save slurry for later.
  • In a large skillet, over medium high heat, saute Chicken, a few pieces at a time, in the Olive Oil and Butter. Remove to serving dish.
  • Saute Onions and Garlic about 3 minutes in Olive Oil until Onions are tender.
  • Add Mushrooms to Onions and Garlic and saute 2 to 4 minutes.
  • Add Beef Broth and Marsala wine, bring to a boil.
  • Return Chicken, bring to second boil. Cover and simmer 15 minutes.
  • Remove Chicken and Mushrooms to serving dish. Add Flour and Broth slurry to the skillet, increase heat and bring sauce to a boil while stirring. When sauce has thickened pour over the Chicken and Mushrooms.
  • Serve.