Chicken Marsala

Cooked in a sauce of Marsala wine and mushrooms, the chicken in this preparation is perfectly tender. Fresh sage infuses the dish with a delicate flavor.


2 whole chicken breasts, skinned, boned and halved

1/3 cup flour

1/4 cup olive oil

1 tablespoon butter, divided

1/4 cup shallots, chopped

1 pound cremini or white mushrooms, sliced

1/2 cup Marsala wine

3/4 cup chicken broth


1 tablespoon fresh sage, chopped

2 tablespoons fresh parsley, coarsely chopped

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Place chicken breast halves in a ziplock bag or between 2 pieces of wax paper and pound with a mallet until thin. Season with salt and pepper and dip in flour to lightly coat.
Heat olive oil in a large skillet. Add chicken to hot oil and sauté until chicken is golden brown and just cooked through. Do not crowd pan; cook in two batches if necessary. Remove from pan and cover with foil to keep warm.
Reduce heat and add butter to same pan along with shallots and mushrooms. Cook until shallots are translucent, about 5 minutes. Add Marsala, broth, honey and sage. Bring to a boil and simmer for 2 minutes. Return cooked chicken to pan and heat through. Sprinkle with chopped parsley.
Serves: 4