Jacques' Veal ~or~ Chicken Marsala Recipe

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Jacques' Veal ~OR~ Chicken Marsala

Alexandra Cloney

By
@mightyaphrodite

A dear friends' dad worked in Europe much of his life and he retired to Geneva, Switzerland. He was the most wonderful cook and attended the Cordon Bleu Cooking School, where he received his blue sash. When visiting my friend over twenty years ago, he made this most delicious meal. It was simple, straightforward and delicious! I have tweaked it slightly for our taste, but it has always been a lip-smacking winner!


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Rating:

Serves:

3-6

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

6
veal cutlets ~or~ 3 boneless, skinless chicken breasts, pounded on both sides to 1/2 " thick, cut these in half
flour
salt & pepper to taste
1/4 c
olive oil
4 clove
garlic
1
small onion
8 oz
mushrooms
1 c
sweet marsala wine
1/2 c
beef broth

Directions Step-By-Step

1
Dust cutlets with flour & season with salt and pepper. Brown in hot fry with olive oil 2-3 minutes per side & set aside.
2
Saute garlic and onion in oil until lightly brown. Add mushrooms & simmer for 3-4 minutes. Add broth and wine. Stir and start to cook sauce down.
3
Return meat to pan & cook 3-4 minutes; turn and cook another 2-3. Taste & add salt and pepper to taste. Serve meat w/ sauce (I usually serve w/ a buttered linguine & green salad.) (**I have also used turkey cutlets for this recipe.) Mangia!

About this Recipe

Course/Dish: Chicken, Turkey
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy