• 3 tablespoons unsalted butter
  • 2 cups sliced cremini mushrooms
  • 4 six-ounce thinly sliced boneless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely chopped shallots
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • 1 tablespoon chopped fresh rosemary


  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add mushrooms and cook until they are golden brown on the edges. Remove mushrooms from skillet and set aside.

  2. Mix salt, pepper and flour. Dredge chicken breast in flour, shaking off any excess flour.

  3. Heat olive oil in skillet over medium. When oil is hot but not smoking, add dredged chicken breasts and cook until golden brown on both sides, about 4 minutes per side. Remove cutlets from skillet and set aside.

  4. Add chopped shallots to skillet and cook until transparent, about 30 seconds.

  5. Add Marsala to skillet and reduce until just a small amount is left to coat the bottom of the pan, 3 to 4 minutes.

  6. Add stock and rosemary to skillet and reduce sauce by half, about 5 minutes.

  7. Whisk the remaining tablespoon of butter into sauce and add mushrooms.

  8. Return chicken cutlets and coat them with the sauce. Continue cooking over low flame until sauce is thickened, 3 to 4 minutes.

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