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Helen's Chicken Marsala

mushroom-chicken-183054826

Ingredients

  • 1-inch chicken cutlet
  • 1/2 cup brown mushrooms 
  • 1/2 cup white mushrooms
  • 1 chicken bouillon cube
  • 1 cup chicken broth
  • 1 1/2 cup flour 
  • 1 cup corn oil (or any light oil) 
  • 1 large onion 
  • 1 Tbsp parsley
  • 1/2 stick butter
  • 1 oz Florio Marsala

Directions

Dip both sides of cutlet in flour and fry in 1/2 cup oil. 

After frying, place cutlet on dry paper towel to absorb excess oil. 

Sauté sliced onions and mushrooms in 1/2 cup corn oil and Florio Marsala.

After a few minutes, add chicken broth. Then add 1/2 cup flour, 1/2 chicken bouillon, butter, and parsley to broth. 

Taste. Add the remainder of chicken bouillon if not salty enough. 

Cook for 10 minutes. 

Place cutlets into sauce.

Use large spoon to pour sauce, onions, and mushrooms on top of cutlet. 

Let sit for five minutes and serve.

From the kitchen of resident Helen at The Fountains

It’s no secret that the residents at The Fountains love to cook! In honor of Italian Heritage Month, which is celebrated in October, the Italian American residents of The Fountains contributed their treasured family recipes to a community cookbook called Nonna’s Secret Recipes. “We thought it would be fun to have them share some of their favorite Italian recipes in a community cookbook to ensure the secrets to perfecting these dishes continue to get passed on to others,” says Community Life Director Reghan Giannelli.