Apple Raisin Marsala Chicken

  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 16-17 minutes

The combination of the Marsala wine, apples and raisins are such a wonderful combination of flavors to add to the chicken cutlets. I like to serve this dish with mashed potatoes and buttered carrots.


4pieces boneless chicken breast halves
1/2 teaspoon salt
1/2teaspoon black pepper
2tablespoons butter
2cloves garlic, minced
1/3cup Marsala wine
2tablespoons apple jelly
1/2cup California golden raisins


  1. On a flat surface, using a meat mallet, pound chicken breasts to a 1/2-inch thickness. Season chicken beasts with salt and pepper; set aside.
  2. In a large skillet, melt butter over medium high heat; add minced garlic. Add chicken, cook  4 to 5 minutes on each side,  until chicken is nicely golden and no longer pink inside. Remove to platter and keep warm.
  3. Add Marsala, apple jelly and apples to the skillet; stir. Bring to a boil, scraping up the brown bits from the skillet. Add raisins; cook  1 to 2 minutes, until slightly thickened.
  4. Spoon sauce over chicken.