• Lisa Jarvis

Chicken Marsala

Updated: Jul 16, 2019



Ok, I'll admit it. I have been holding out on this one. This is one of my favorite dishes in the whole world and I happen to think that this recipe is the best one for Chicken Marsala. My Mom gave me this recipe several years ago and when I made it, I fell in love! Even if I order this dish out at a restaurant, I kind of wish I had just made it myself! It is that good! I don't know why I was holding out on sharing it....I guess it was sort of my secret. However, after giving it some thought, I decided that you all needed to know how to create this wonderful dish! So do not skip this one! Make it and you and your family will fall in love too!

Here's what you need: (to serve 4)

4 skinless, boneless, chicken breasts, trimmed and pounded to about 1/2 inch thick

8 oz white mushrooms, sliced thin

1 egg, beaten

1/2 cup Italian bread crumbs

1/4 cup grated parmesan

1/4 shredded parmesan

1 T olive oil

1 T butter

1/3 cup Marsala wine

1/2 cup chicken broth

1 T flour

Garlic salt, salt and pepper to taste

Fresh parsley torn ( about 1/4 cup or so)

Whole grain pasta to serve (optional)

Preheat the oven to 350. Heat the oil in a large saute pan or skillet. Have one small bowl with the beaten egg in it and another bowl ready with the bread crumbs mixed with the grated parmesan cheese and a little salt to taste. Dip each chicken breast in the egg and then in the crumb mixture and brown in the hot oil. Brown about 1-2 minutes on each side and place them in a baking dish. Set aside and keep warm. Wipe out the pan. Melt the butter in the pan and add the mushrooms. Saute for a couple of minutes until the mushrooms are tender. Sprinkle the mushrooms with the flour, garlic salt and pepper to your taste. Stir well and add the wine and stir to get bits off the bottom of the pan. Now, stir in the broth. Stir and let this reduce a little and get slightly thickened. Taste and adjust salt and pepper to your taste. Stir in most of the parsley, saving some to garnish. Pour the sauce over each chicken breast. Sprinkle each chicken breast with the shredded fresh parmesan. Cook uncovered in the oven at 350 for about 20 minutes or until the chicken is done. Serve over hot whole grain pasta noodles. Garnish with the remaining fresh torn parsley leaves. Voila! A magnificent dinner is served! This one is good enough for a special dinner, but it is not difficult at all! Enjoy!


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