Recipe courtesy of


  • 4 4-ounce chicken breast cutlets, boneless and skinless
  • Kosher salt and black pepper
  • ⅓ cup whole wheat flour
  • ¾ cup low-sodium chicken broth
  • 1 ½ tbsp extra-virgin olive oil
  • ⅓ cup sun-dried tomatoes, thinly sliced
  • ½ tsp rosemary, finely chopped
  • 10 ounces Baby Bella or white button mushrooms, sliced
  • ⅓ cup sweet marsala wine
  • 2 tsp unsalted butter
  • 2 tbsp chopped parsley


Cooking Steps

  1. Have the chicken breasts between two pieces of plastic wrap and, using a meat mallet, pound until ⅓ in. thick. Then, season with about ¼ tsp salt and black pepper.
  2. Spread your flour in a medium plate or bowl and dredge the chicken, making sure it is coated in the flour. Heat your oil in a large non-stick pan in medium-high heat. Then, when the oil is nice and hot, fry the chicken until it is fully cooked and golden brown (4 minutes per side) and transfer the chicken to a serving plate.
  3. Add ½ cup of your broth, rosemary, and tomatoes to the skillet with the drippings. Cook for about a minute, stirring frequently, to plumpen the tomatoes. Add the mushrooms, ¼ tsp salt, and ½ tsp pepper and cook to soften the tomatoes, about 5 minutes. Add your Marsala and boil your sauce. Once boiling, add the remaining broth and your butter and simmer. When the butter is fully melted and incorporated your sauce is done!
  4. To serve, spoon your mushroom Marsala sauce over your chicken generously, sprinkle with parsley and enjoy!



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