Filippo's Chicken Cutlets with Marsala and Mushrooms

Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr
Servings: 4
  • 1/4 cup + 3 tbsp Filippo Berio Olive Oil (approx.), divided
  • 1/2 lb sliced button mushrooms
  • Salt
  • Freshly ground pepper
  • 4 boneless chicken breasts (about 1 1/2 lb total)
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup butter
  • 2/3 cup dry Marsala wine
  • Juice of 2 lemons
  • 1/4 cup minced fresh parsley
      • Heat 1/4 cup oil in 12- to 14-inch sauté pan; cook mushrooms until liquid has evaporated. Season with salt and pepper; transfer to bowl. Reserve pan.
      • Cut visible fat from chicken; use mallet to pound to even 1/8-inch thickness. Place flour in plate; season with salt and pepper. Dredge each chicken cutlet in flour mixture, coating well and shaking off excess; place on baking sheet.
      • Heat remaining olive oil and butter in reserved pan set over medium-high heat; brown cutlets, in batches, on both sides. Add to mushroom mixture.
      • If pan is dry, add a little more olive oil; increase heat to high. Stir in wine, scraping up any browned bits; cook until reduced by half. Stir in lemon juice. Return chicken, mushrooms and any accumulated juices to pan. Cook until heated through; add parsley and serve immediately.


      Tip: Ask your butcher to pound the chicken breasts into cutlets if desired.


      Recipe provided by Chef Mary Ann Esposito




    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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