Weeknight classic
Chicken Marsala
Golden cutlets, jammy mushrooms, and a glossy wine pan sauce — with the cozy sides already built in.
Copies a tidy, importer-friendly ingredient list.
• mushrooms •
The mise en place
What you’ll need
Everything for four generous plates.
Chicken & sauce
- Boneless, skinless chicken cutlets1 1/2–2 lb
- Mushrooms, sliced16 oz
- Dry Marsala wine3/4 cup
- Chicken broth + Better Than Bouillon3/4 cup
- All-purpose flour1/3 cup
- Unsalted butter3 Tbsp
- Olive oil, for cookingas needed
For the plate
- Mashed potatoes4 portions
- Green beans4 portions
- Salt and black pepperto taste
A Better Than Bouillon base keeps the sauce savory without a full stock carton.
The short version
Make it happen
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01
Start the mash
Simmer quartered potatoes in salted water until tender. Drain, mash with warm milk and 1 Tbsp butter, and keep cozy.
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02
Give chicken a golden coat
Season cutlets, dredge lightly in flour, and brown in olive oil plus 1 Tbsp butter. Move to a plate.
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03
Build the pan sauce
Brown mushrooms, add Marsala, and scrape up the good bits. Pour in the Better Than Bouillon broth and reduce until glossy.
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04
Bring it together
Warm chicken in the sauce. Steam green beans until crisp-tender, then serve everything with the mashed potatoes.
Cook’s cue: Marsala should simmer, not boil hard. That’s how you keep the sauce silky.
A useful estimate
The per-serving snapshot
One plate means chicken, sauce, mash, and a green thing — all accounted for.
per serving
Estimate for one of four servings, using the midpoint 1 3/4 lb chicken amount plus 1 cup prepared mashed potatoes and 1/2 cup green beans per serving. Values vary with cutlet size, cooking oil, butter, wine, and the sodium in your Better Than Bouillon base.
Ready when you are
Take it to Lose It!
Use the button above to copy an importer-friendly list. In Lose It!, choose Recipes → Create Recipe → Import from Text, then paste.
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