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Stuffed Chicken Cutlets with Margherita® Pepperoni & Mushroom Marsala Sauce

prep time: 20 minutes

total time: 45-50 minutes

Makes: 4 servings

Create a signature dish in just 45 minutes when you top tender, pan-seared chicken cutlets with a delicious marsala sauce made from mushrooms, Margherita® pepperoni, wine and garlic.


  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound chicken breast cutlets or 4 (4 ounce) skinless boneless chicken breast halves pounded to 1/2 inch thickness
  • 2 teaspoons butter or olive oil
  • 2 cups sliced baby bella or crimini mushrooms
  • 2 cloves garlic, minced
  • 1/3 cup marsala wine
  • 1/4 cup chicken broth
  • 1/2 cup diced thickly sliced deli Margherita® Sandwich or Stick Pepperoni (2 ounces)*
  • 2 tablespoons chopped fresh parsley


  1. Combine flour, salt and pepper in a plastic or paper bag. Add chicken in batches to bag; shake to coat lightly with flour.
  2. Melt butter in a large nonstick skillet over medium heat. Add chicken to skillet; sauté 4 to 5 minutes per side or until chicken is cooked through. Transfer chicken to a serving platter; tent with foil and keep warm.
  3. Add mushrooms and garlic to same skillet; sauté 4 minutes. Add wine and broth to skillet; simmer 3 minutes. Stir in pepperoni; simmer 3 minutes or until sauce is slightly thickened.
  4. Spoon sauce over chicken; garnish with parsley.