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“This recipe is great for a special dinner when you are having company, but don't forget to serve it to your family too, as they will love it too!”

Ingredients Nutrition


  1. Flatten the chicken breasts between 2 pieces of saran wrap, and pound with a meat mallet until thin. (You can use the edge of a can of soup, if you don't have a meat mallet. It's important that you pound the breasts to an equal thickness, so they cook evenly).
  2. Slice the mushrooms into thin slices. Set aside.
  3. Finely chop shallots to equal 1/2 cup. Set aside.
  4. Chop the parsley. Set aside.
  5. Mix the flour with the next 7 ingredients in the recipe.
  6. To Cook:
  7. Add the butter to a lg. saute pan. Over med. heat, melt the butter, and add the mushrooms. After 2 mins., add the shallots. Cook until lightly browned, about 6-10 minutes Remove the mushrooms and shallots, and reserve.
  8. Add enough oil to the pan, so it makes a layer across the bottom. Add more as needed.
  9. Put the heat on high, until the oil gets nice and hot, then turn down to med-high.
  10. Saute the breasts for approximately 1-2 minutes on each side. (Remember the chicken breasts will cook fast because they are thin. Make sure you don't overcrowd the pan, or the chicken will boil instead of saute).
  11. Remove the breasts from the pan, reserve on a platter, and cover with aluminum foil to keep warm.
  12. Add the Marsala wine to the same pan to deglaze, scraping the small bits of chicken stuck to the pan. (Marsala is a wine and contains alcohol, so be careful when adding it to a hot pan. Better to remove the pan from the heat when deglazing any pan with wine.).
  13. Turn the heat down to medium, and simmer until slightly reduced, approximately 2 minutes.
  14. To thicken sauce, mix 3 T. cold water with 3 teaspoons cornstarch in a small bowl. Slowly add to the sauce, and stir until it thickens a little. If it isn't thick enough for your taste, add more cornstarch and water mix.
  15. If it is too thick for your taste, add more wine, a little at a time.
  16. Add the reserved mushrooms to the pan.
  17. Season with salt, pepper, and half of the parsley.
  18. Plate the chicken breasts, and top with Marsala sauce.
  19. Sprinkle with the rest of the parsley, for garnish.
  20. Serve.

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