Recipe by Holland House®
"Thin boneless chicken breasts (or veal cutlets) are quickly pan fried, then served with a Marsala sauce and sauteed mushrooms and fresh herbs."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless, skinless chicken breasts or veal cutlets
Holland House® Marsala Cooking Wine
fresh parsley, chopped
Dust veal with flour, season with salt and pepper. Sauté for just a couple of minutes on each side, not eight minutes! Veal cooks quickly - do NOT overcook, the most important criteria, in my opinion, for Veal Marsala, or any veal dish for that matter. Set veal aside on a platter and keep warm. Add a little more butter and olive oil to pan and sauté mushrooms, some shallots if you like, and minced garlic for 4-5 minutes, not ten! Add about a cup each of chicken broth and REAL Marsala (NEVER cooking wine as directed, and certainly no water!) and cook until it is reduced by about two-thirds. Swirl in a dab of butter at the end, off heat, for a velvety rich, luxurious, glossy sauce. Return the veal to the pan just for a minute or so to ensure everything is heated through. An easy to make and impressive, classic dish, but as written this recipe needs some work. A dish is only as good as the ingredients you use and if it is cooked properly.
This is a keeper, you can fix this in 30 minutes. Very easy to adjust to tastes, nice and simple. Low in fat and sodium, average protein intake just by itself. And the vitamin D.
This Veal Marsala recipe was good. It was VERY QUICK to prepare, and the flavors came together nicely. I added some chopped red pepper to mine along with the mushrooms which made it look like a gourmet meal. Thank you Holland House® for sharing your recipe.
super simple recipe and it tasted good too.. i was looking for something simple for bf to make and found this.. i've never heard of the brand Holland House.. but i had Pompeian cooking wine and this came out much better than i expected.. used a portobello mushroom and chopped it up.. didn't want to bother with the dredging so we cut the chicken into chunks and salt and peppered before adding to the pan.. made sure to heat the cooking wine until the raw alcohol taste was gone.. used cilantro for parsley.. didn't add the water.. served over linguini and topped with some shredded parm.. ty for the easy recipe
Quick, easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Veal or Chicken Marsala
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
A classic Italian chicken with mushrooms and wine sauce.
This amazing, company-worthy chicken dish is ready in just 30 minutes.
They go from stovetop to oven, and come out super moist and tender.