How to Make Chicken  marsala

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.

Chicken Marsala is an Italian-American inspired dish that features thin chicken cutlets and mushrooms in a thick and creamy Marsala wine sauce. Not to mention, our favorite part, it’s all made in one pan!


– 8 oz High Vitamin D Sliced Baby Bella Mushrooms from Monterey Mushroom – 1½ lbs chicken breast cutlets skinless & boneless pounded to ¼-inch thick – 1 C all-purpose flour – salt and freshly ground black pepper – 4 tablespoons extra-virgin olive oil plus more as needed – 4 oz Pancetta medium chopped – 1 onion chopped – 3 cloves garlic minced – For The Sauce – 1 tablespoon All-purpose flour – ¾ cup sweet Marsala wine – ¾ cup chicken stock – 2 tablespoons unsalted butter – flat-leaf parsley chopped

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