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Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or the flat side of a heavy pan, pound the chicken breasts to an even 1/2-inch thickness. Season both sides of the chicken with salt and pepper.

Place the 1/2 cup of all-purpose flour in a shallow dish. Lightly dredge each tenderized chicken breast in the flour, shaking off any excess. Set aside.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the diced onion, bay leaf, and fresh rosemary sprig. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.

Add the unsalted butter to the skillet with the onions. Once the butter has melted, carefully place the floured chicken breasts into the hot pan in a single layer. You may need to work in batches to avoid overcrowding the pan.

Cook the chicken for approximately 4 minutes on one side, until golden brown. Flip the chicken breasts and cook for another 2-3 minutes on the second side.

Pour the sweet Marsala wine over the chicken in the pan. Immediately add the sliced cremini mushrooms. Bring the liquid to a gentle simmer.

Reduce the heat to low, cover the pan with a lid, and let the dish simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce has slightly thickened. Remove the bay leaf and rosemary sprig before serving.

Serve the Chicken Marsala immediately on plates, topping each chicken breast with the mushroom and Marsala wine sauce. Garnish generously with fresh chopped parsley.


Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or the flat side of a heavy pan, pound the chicken breasts to an even 1/2-inch thickness. Season both sides of the chicken with salt and pepper.

Place the 1/2 cup of all-purpose flour in a shallow dish. Lightly dredge each tenderized chicken breast in the flour, shaking off any excess. Set aside.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the diced onion, bay leaf, and fresh rosemary sprig. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.

Add the unsalted butter to the skillet with the onions. Once the butter has melted, carefully place the floured chicken breasts into the hot pan in a single layer. You may need to work in batches to avoid overcrowding the pan.

Cook the chicken for approximately 4 minutes on one side, until golden brown. Flip the chicken breasts and cook for another 2-3 minutes on the second side.

Pour the sweet Marsala wine over the chicken in the pan. Immediately add the sliced cremini mushrooms. Bring the liquid to a gentle simmer.

Reduce the heat to low, cover the pan with a lid, and let the dish simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce has slightly thickened. Remove the bay leaf and rosemary sprig before serving.

Serve the Chicken Marsala immediately on plates, topping each chicken breast with the mushroom and Marsala wine sauce. Garnish generously with fresh chopped parsley.
