Recipe

Chicken Marsala Recipe

Add Step-by-Step Photos	Ravenseyes / All my dishes 2 years ago This is a quick and easy stove top of an old favorite that is usally baked - cuts down on cleanup time as well Prep:15m Cook:45m Servings:4	Ravenseyes
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Ingredients

2 large 10 - 12 oz bonelss, skinlees breat of chicken

1 cup of Italian seasoned bread crumbs seasoned with an additional 1 tsp dry basil and oregano

1 egg and 3 tbsps water

1 cup diced onions

3 - 4 tbsps crushed garlic

2 cups sliced mushrooms

2 cups marsala wine (8 % alcohol or better)

salt and pepper to taste

Directions

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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