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“This is an easy and delicious week night or company supper. I only use 2 Tbsp of butter combined with 1 Tbsp olive oil to saute the chicken. Then I add a little more olive oil to the pan after I saute the chicken to cook the onions. It still tastes great and cuts the fat significantly.”
1hr 5mins

Ingredients Nutrition


  1. Salt and pepper chicken.
  2. dredge chicken in flour.
  3. melt butter in saucepan.
  4. sautee chicken in butter 1 minute on each side (should remain pink on inside).
  5. remove chicken from pan, reduce heat to medium high.
  6. add onions to remaining butter and saute until just soft.
  7. add garlic to onions and saute 1 minute.
  8. add marsala and chicken stock and sautee 5 minutes.
  9. add mushrooms, rosemary and basil and sautee 2 minutes stirring frequently.
  10. add chicken back to pan toss to coat in sauce and cover and reduce heat to a simmer, cook 30 minutes until chicken is cooked through, stir occasionally to keep from sticking.
  11. Serve over cooked linguini or rice with salad and french bread.

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