I’ve been making this dish with my dad since I was 12 years old. I remember the first time he made me make it on my own… too much lemon juice! Anyway, below is one of my all-time favorite recipes. It reminds me of being in the kitchen with my dad. And, since I was spoiled with this dish at such a young age, I can never order chicken marsala at a restaurant. Nothing compares.

Ingredients:
• 2 lbs of chicken cutlets, about 1/8″ thick
• 1/2 cup flour
• 1 1/2 teaspoons salt (I used garlic salt)
• 1 teaspoon black pepper
• 6-8 tablespoons butter
• smashed garlic cloves optional
• 2/3 cup Marsala wine, sweet or dry (I always use sweet)
• 1/2 cup fresh lemon juice
• 2 cups chopped portobello mushrooms

Instructions:
1. I took the chicken from a chicken breast and used a filet knife to slice them horizontally into 1/8″ slices. You could also use chicken tenderloins that are already a bit thin. If they are thicker than 1/8″, use a meat hammer to pound them.
2. Mix the flour, salt and pepper together in a bowl. Dip both sides of each cutlet in the season flour.
3. In a large frying pan, heat 4 tablespoons of butter (I also added cloves of garlic). Add 4 or 5 of the chicken cutlets to the pan. Cook for about 1 minute on each side, until they are no longer pink and slightly browned. Remove from pan and place on warm plate. Repeat the process until all of the chicken is cooked, adding more butter to the pan as needed.
4. Add the marsala wine and lemon juices in the pan and simmer over medium heat, scrapping the bottom of the pan to remove all the good stuff. Taste the sauce, if it has too much lemon, add more marsala wine and vice versa. Taste testing is key to this dish!
5. Add mushrooms until slightly softened then add all of the chicken to the frying pan. I let it cook for 5-10 minutes. Remove from pan and place on a serving tray, using the juices from the pan to cover the chicken. Garnish with parsley, lemon wedges or zest or even chives. Enjoy!!!

I served mine with asparagus and garlic smashed red potatoes. YUM! You can also substitute the chicken with almost any kind of meat like veal, pork or turkey. This weekend past we even used pheasants.