Chicken Marsala
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Chicken Marsala

Chicken Marsala

with Skillet Zucchini and Mushroom Pan-Sauce

We’ve taken this Italian classic and made it a zillion times easier. The whole family will love the combination of creamy mushroom sauce, tender chicken, and seasonal squash. And although there’s no wine to be found, all the flavors are there — we promise!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


/ serving 4 people

24 ounce

Chicken Breasts

2 unit

Chicken Stock Concentrate

4 clove


2 unit


½ ounce


1 cup


(Contains Wheat)

4 tablespoon

Sour Cream

(Contains Milk)

8 ounce

Button Mushrooms

2 unit


1 cup

Basmati Rice

Not included in your delivery

4 tablespoon


(Contains Milk)

4 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories705 kcal
Energy (kJ)2950 kJ
Fat22 g
Saturated Fat10 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber5 g
Protein53 g
Cholesterol162 mg
Sodium282 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Aluminum Foil
Plastic Wrap



Wash and dry all produce. Bring 2 cups water and a large pinch of salt to a boil in a medium pot. Once boiling, add the rice. Cover and reduce to a low simmer for 20 minutes, until tender. Halve the zucchinis lengthwise, then thinly slice into half-moons. Thinly slice the mushrooms. Mince the garlic. Finely chop the parsley. Halve, peel, and mince the shallots.

Cook the zucchini

In a large pan, heat a large drizzle of oil over high heat. Add the zucchini. Cook, tossing, for 7-10 minutes, until golden brown. Season with salt and pepper. Remove pan from heat.

Butterfly and cook the chicken

Place your hand on top of the chicken breast. Slice into the middle of the meat (parallel to the cutting board). Open up like a book, then cover with a piece of plastic wrap. Pound with a heavy pan or mallet until ½-inch thick. Repeat with the other chicken breasts. Season the chicken with salt and pepper. Set aside ¼ cup flour. Coat the chicken on all sides with the remaining flour, shaking of any excess. Heat a large drizzle of oil in another large pan over medium-high heat. Working in batches, if necessary, sear the chicken 2-3 minutes per side, until golden brown and cooked through. Remove from pan and set aside to rest, tented loosely with foil.

Start the Marsala sauce

Heat 2 Tablespoons butter in the same pan over medium-high heat. Add the mushrooms. Cook, tossing, for 4-5 minutes, until softened. Add the shallots, garlic, and 2 additional Tablespoons butter to the pan. Cook 1-2 minutes, until fragrant.


Finish the Marsala sauce: Add the reserved ¼ cup flour to the pan. Cook, stirring, for 1 minute. Whisk the stock concentrates and 1 cup water into the pan until the sauce thickens. Reduce heat to low, and stir in the sour cream and half the parsley. Season with salt and pepper.


Plate: Reheat the zucchini if necessary. Serve the chicken cutlets on a bed of basmati rice alongside the zucchini. Spoon the Marsala sauce over the plate, garnish with the remaining parsley, and enjoy!