Chicken Marsala


Check your cookbooks, and you’ll find more recipes for chicken than for almost any other food. Its versatility is one reason the world has depended on it for about 3500 years.

Before 1400 B.C., the Chinese raised chickens for meat and eggs. While many historians thought chickens were first brought to the Americas by explorers and pilgrims, a recent discovery shows that chickens lived in Chile from the 1300s. They were brought there by the Polynesians. In our time, chicken is a highly recommended addition to our diets. It’s low in fat, particularly without the skin and its fat is lower in cholesterol than other meat fats.

Chicken is a good source of the B vitamins and vitamin D, plus other important minerals and it contains all nine essential amino acids. Try this easy and fast recipe recommended by Better Homes and Gardens.


1 ½ pounds skinned chicken breast
¼ cup flour
¼ teaspoon crushed marjoram
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup mushrooms
2 Tablespoons sliced green onions
3 tablespoons olive oil or butter
¼ cup chicken broth
¼ cup marsala or dry sherry


Rinse and pat dry chicken breasts. Place each breast between sheets of plastic wrap and pound with a flat mallet until 1/8 inch thick. Remove wrap. Mix flour with crushed marjoram, salt, and pepper and press chicken pieces into the mixture. In a skillet, cook mushrooms and sliced green onions in olive oil or butter until tender.

Remove from skillet. Cook chicken in the same skillet for 4 minutes. Turn to brown evenly. Return the mushrooms and onions. Carefully add chicken broth and marsala or dry sherry.


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Exceptional People Magazine is where self empowerment, hope and inspiration happen. I’m Monica Davis the founder of Exceptional People Magazine and my mission is to enhance the quality of life of all people by promoting goodwill, unity and better living through positive media. Through this magazine you will be inspired to reach new heights.

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