Chicken Marsala


1 lb. thin-cut chicken cutlets

1/2 cup flour

1 onion cut in thin strips or rings

1 cup fresh sliced mushrooms (or 1 can sliced mushrooms)

2 Tbsp. olive oil

2 Tbsp. chicken soup mix

4 Tbsp. brown sugar

1/2 cup water

1/3 cup Marsala cooking wine

Salt & pepper to taste


Preheat oven to 350° F.

Dip chicken cutlets in mixture of flour, salt & pepper.

Heat olive oil in pan and fry each cutlet a couple of minutes on each side leaving the middle a bit pink.

Sautee onion until translucent and just starting to brown on the edges.

Add mushrooms to the pan and sautee a few more minutes.

Add chicken soup mix, brown sugar, water and marsala cooking wine to pan. Season with salt & pepper.
Let cook a few more minutes.

Place the chicken cutlets in roasting pan and pour wine and mushroom sauce over the chicken. Bake at 350° for 20 minutes. Serve alone or over pasta.