Chicken Marsala


  • 1 1/2 lb boneless chicken cutlets
  • 1/2 teaspoon dried thyme leaves
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh pre-diced onions
  • 4 oz pre-sliced baby portabella mushrooms
  • 1/4 cup Marsala wine
  • 1/2 cup chicken broth
  • 1 (.75-oz) packet mushroom gravy mix


  1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with thyme (wash hands).
  2. Place oil in pan, then add onions and mushrooms; cook 3–4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan; cook 2–3 minutes on each side until browned.
  3. Stir in wine, then add remaining ingredients; stir until well blended. Reduce heat to low; simmer 6–8 minutes or until sauce thickens and chicken is 165°F
  4. This recipe originally came from the Publix Aprons, but it has been adjusted to my family’s liking.