Chunky Portabella Chicken Marsala Recipe


4 tablespoons olive oil
1 lb chicken cutlets
½ teaspoon salt
¼ teaspoon black pepper
¼ cup cornstarch
3 cloves garlic, minced
2 cans Giorgio® or Pennsylvania Dutchman® Chunky Portabella Mushrooms, drained
1 cup chicken broth
2 tablespoons sherry vinegar
1 tablespoon parsley, chopped


  1. Using a large pot, heat 3 tablespoons of oil on medium heat.
  2. In a shallow bowl, mix the salt and pepper and cornstarch. Coat the chicken cutlets on both sides until fully coated.
  3. Drop the chicken cutlets into the hot oil and cook for about 4 - 5 minutes on each side, or until crispy and internal temperature reads 165ºF. Set the chicken aside.
  4. Using the same pan, cook the minced garlic for 1 - 2 minutes. Add more oil if needed.
  5. Add the drained mushrooms and cook for another 4 - 5 minutes.
  6. Pour in the chicken broth and sherry vinegar and bring to a low simmer.
  7. Add the chicken back to the pan and cook for 6 - 8 minutes or until the sauce has reduced and thickened. Remove from heat.
  8. Serve dish with chopped parsley.