Chicken Masala {Fast Dinners}
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 skinless, boneless, chicken breasts
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup all purpose flour
  • ½ cup olive oil
  • 8 ounces container of baby bell mushroom, wiped clean and sliced
  • 2 tablespoons unsalted butter
  • ½ cup sweet Marsala wine
  • ¼ cup white wine
  • 3 tablespoons half and half
  1. If you could not find thinly sliced chicken fillets, split your typical chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season fillets with salt and pepper. Place flour in a bowl and and dredge each fillet.
  2. Heat the Olive Oil over medium-high heat and when the oil is hot fry each piece of chicken for 3 minutes on each side until they are golden brown. I do mine in 2 batches. Remove chicken and cover with foil.
  3. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4 minutes, season with salt and pepper.
  4. Add marsala wine, white wine, and half & half allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken.
Recipe by Sugar and Spice and Everything Nice at