Jacques' Veal ~OR~ Chicken Marsala

Jacques' Veal ~or~ Chicken Marsala Recipe

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Alexandra Cloney


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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5 Min
25 Min
Stove Top


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

How to Make Jacques' Veal ~OR~ Chicken Marsala


  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!

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About Jacques' Veal ~OR~ Chicken Marsala

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

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