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  • Four 4-ounce boneless, skinless chicken breast cutlets
  • Kosher salt and freshly ground black pepper
  • 1/3 cup whole wheat flour
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 10 ounces white button or cremini (baby bella) mushrooms, sliced
  • 1/3 cup sweet marsala wine
  • 2 teaspoons unsalted butter
  • 1 to 2 tablespoons roughly chopped fresh flat-leaf parsley

  1. Pound the chicken cutlets with a mallet until 1/3 inch thick. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large non-stick skillet, heat oil over medium-high heat.
  3. Coat the chicken in flour, shake the excess, and fry until golden brown, about 4 minutes each side.
  4. Transfer to a serving platter and cover with foil to keep warm.
  5. In the skillet, add 1/2 cup of the broth, sundried tomatoes, and rosemary. Cook for 1 minute, stirring frquently, until the tomatoes are a bit plump.
  6. Add the mushrooms, 1/4 tsp salt, 1/2 tsp pepper and cook for 5 minutes until the mushrooms are soft.
  7. Add the marsala wine and let it boil. Add the rest of the broth and butter. Simmer for 30 seconds until butter is melted.
  8. Spoon the mushroom sauce over the chicken, serve with parsley.

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Easy Easter Lunch, Delicious Chicken Marsala

  • PREP: 15 minutes
  • COOK: 15 minutes
  • 4 Servings

Happy Easter, everyone! Let’s all forget about our problems and just have a nice, intimate Easter lunch with our family. Easter celebration will be different this year, but let’s still be thankful that we are alive and well.

You don’t need to buy expensive ingredients just to make Easter lunch special. A simple meal made with love will make any meal delicious and unforgettable. Since we are all on a budget and I don’t want to ask my hubby to step out and buy ingredients, I decided to make do of what we already have. Thus, I decided to make Chicken Marsala for tomorrow’s Easter lunch.

What Makes Easter Lunch Special

This Easter is really different yet special. This is the first time that we will be celebrating it with just us — my husband and I plus our sons. Every year, we would all have an Easter celebration either hear or a friends house with our kids. We have an Easter egg hunt and potluck.

This year will be more quiet and intimate. I think it will also be a time to reflect and be thankful that at least we are safe at home, have ample food supply, and are healthy and alive. That’s something to be really thankful for, don’t you think?

We will also call my sister and mother who are in Canada right now. I think a video call will really make their day, especially if they have been staying at home most of the time. You see, my sister can’t leave the house because she has little children and my mom is a senior. She would be risking the kids’ health and our mom’s too if she gets exposed.

What to Make for Easter Lunch

For tomorrow’s Easter lunch, I will be making Chicken Marsala for lunch, Bacon Avocado Deviled Eggs as appetizers, plus a S’mores Pie for dessert!

The boys were asking if we will be eating “out” or inside. I told them that since the weather is good, we might as well have lunch outdoors. The idea of being “outdoors” got exciting for them and they were already rummaging through our stock room to find the small tent that we use for outdoor gatherings. They were even planning some games!

Oh well, this Easter lunch is getting me excited. Guess I better prep the ingredients now. Check out the recipe on the left and don’t forget to let us know how your Easter lunch celebration went.

Happy Easter!

  • PREP: 15 minutes
  • COOK: 15 minutes
  • 4 Servings

  • Four 4-ounce boneless, skinless chicken breast cutlets
  • Kosher salt and freshly ground black pepper
  • 1/3 cup whole wheat flour
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 10 ounces white button or cremini (baby bella) mushrooms, sliced
  • 1/3 cup sweet marsala wine
  • 2 teaspoons unsalted butter
  • 1 to 2 tablespoons roughly chopped fresh flat-leaf parsley

  1. Pound the chicken cutlets with a mallet until 1/3 inch thick. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large non-stick skillet, heat oil over medium-high heat.
  3. Coat the chicken in flour, shake the excess, and fry until golden brown, about 4 minutes each side.
  4. Transfer to a serving platter and cover with foil to keep warm.
  5. In the skillet, add 1/2 cup of the broth, sundried tomatoes, and rosemary. Cook for 1 minute, stirring frquently, until the tomatoes are a bit plump.
  6. Add the mushrooms, 1/4 tsp salt, 1/2 tsp pepper and cook for 5 minutes until the mushrooms are soft.
  7. Add the marsala wine and let it boil. Add the rest of the broth and butter. Simmer for 30 seconds until butter is melted.
  8. Spoon the mushroom sauce over the chicken, serve with parsley.

product used in this recipe:

love this? share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
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Leave a Comment

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