Valentine’s Chicken Marsala

Valentine’s Chicken Marsala

You won’t believe this, but for Valentine’s Day, we’ve shaped the Chicken Marsala into a heart-shape!

This legendary, Italian dish with roots in Sicily, consists of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.


:poultry_leg: Chicken breasts by Delight Soy
:salt:1/2 teaspoon salt & black pepper
:bread:1/2 cup all-purpose flour
:olive:4 teaspoons olive oil divided
:garlic:4 cloves garlic minced
:mushroom:8 ounces mushrooms sliced
:leafy_green:2 tablespoons finely chopped parsley
:wine_glass:1 cup Marsala Wine
:jar:1/2 cup chicken broth


  1. Season chicken breasts with salt and pepper. Dip chicken breasts into flour to coat and set aside.
  2. Heat olive oil in a large skillet. Add in chicken breasts and sear on each side until golden brown per side. Remove from skillet and set aside.
  3. In the same skillet, heat another 2 teaspoons olive oil . Add mushrooms and sautee until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth. Simmer and cook until liquid is reduced by half, about 6 to 7 minutes.
  4. Reduce heat to low and add chicken back to the pan. Spoon some sauce and mushrooms over the top of the chicken breasts.
  5. Serve chicken warm topped with mushroom marsala sauce.

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