Chicken Marsala
From ravenseyes 17 years ago
- 45 minutes to make
- Serves 4
This is a quick and easy stove top of an old favorite that is usally baked - cuts down on cleanup time as well
Ingredients
- 2 large 10 - 12 oz bonelss, skinlees breat of chicken shopping list
- 1 cup of italian seasoned bread crumbs seasoned with an additional 1 tsp dry basil and oregano shopping list
- 1 egg and 3 tbsps water shopping list
- 1 cup diced onions shopping list
- 3 - 4 tbsps crushed garlic shopping list
- 2 cups sliced mushrooms shopping list
- 2 cups marsala wine (8 % alcohol or better) shopping list
- salt and pepper to taste shopping list
How to make it
- Wash and pat dry your chicken breasts - cut into halves length wise and place inside of a plastic bag and with a meat mallet pound to 1/4" thickness.
- Prepare in a large bowl the egg and 3 tbsps water - whisking , in a plate add your bread crumbs - these will be your dredging points.
- In a large skillet heat 2 tsps olive oil add onions, garlic and mushrooms and cook till mushrooms have a golden brown appearance. Take out of skillet and set aside.
- Take chicken one piece at a time and dredge through the egg wash and then into the bread crumbs, Placing 1 tbsps of olive oil into skillet add your coated chicken breasts and brown both sides over medium high heat. Return Mushroom mixture back to skillet and add the marsala. Cover and cook over low heat for 30 minutes. Your chicken should be done and you should have a nice thickened gravy - serve over angel hair pasta and add some grated cheese if you like
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The Rating
Reviewed by 2 people-
I Love Chicken marsala, salmon marsala, pork chops Marsala etc, Marsala is great isn't it?
invisiblechef
in loved it
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