Chicken Marsala


  • Seitain “cutlets”
  • 1 tbsp olive oil
  • 2 -4 cups sliced cremini mushrooms
  • 2 tbsp chopped parsley
  • 3/4 cup marsala wine


  1. Heat a non-stick skillet over medium heat. Brown the seitain cutlets on both sides, remove from pan.
  2. Heat oil on medium heat in a large skillet. Saute mushrooms until softened, about 6-8 minutes.
  3. Add parsley and Marsala wine. Reduce liquid by about half.
  4. Return cutlets to skillet and cook for 1-2 minutes more.
  5. Serve with rice or pasta and fresh vegetables.

Click here to learn how to make seitain cutlets from scratch.

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