• 5 Pounds Chicken Cutlets (or buy your own chicken breast and slice them thinly)
  • 1 10 Oz Package of Crimini Mushrooms
  • 1 Shallot, Chopped Small
  • 2 cup Marsala wine (or a sweet wine such as a Sherry)
  • ¼ Cup Chicken Stock
  • ½ cup half and half (optional)
  • Salt and Pepper
  • Diced tomatoes for garnish
  • Chopped parsley for garnish
  • Olive oil for sautéing


  1. Season chicken generously with salt and pepper.
  2. Heat olive oil in a large pan until it’s hot.
  3. Add chicken and saute on both sides until a nice crust develops.
  4. Remove the chicken and set aside on another plate.
  5. Reduce heat to medium high and add shallots and more olive oil if necessary. Scrape the bottom of the pan with a rubber spatula or wooden spoon to release all the bits.
  6. Add mushrooms and ONE cup of Marsala wine.
  7. Continue sautéing until the sauce is reduced and the mushrooms are rich in color, about 15 minutes.
  8. Pour in the second cup of marsala wine. Again, scrape the bottom of the pan.
  9. Add chicken back into the pan and nestle into the sauce and mushrooms.
  10. Let reduce by half and add chicken stock. Taste the sauce and season with salt and pepper.
  11. Add in the half and half if desired. Cook for 2 minutes.
  12. Sprinkle with chopped tomatoes and chopped parsley to serve