Chicken Marsala

Photo: flickr user UCFFool

Yield:

4.0 servings

Added:

December 13, 2009

Creator:

Anonymous

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Anonymous's picture

Permalink Anonymous
May 2, 2009

The Marsala wine is a MUST!!! It will not taste right without it.

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Anonymous's picture

Permalink Anonymous
May 2, 2009

When I have had Chicken Marsala in restaurants it has always contained mushrooms. I have also prepared it and I know I used mushrooms. I also believe that I dipped the chicken in a flour mixture with spices, not breadcrumbs.

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Anonymous's picture

Permalink Anonymous
April 19, 2009

I believe there is a typo in this recipe (Chicken Marsala).

The cooking steps do not mention neither the olive oil nor the cooking sherry. Perhaps you can substitute the olive oil for the butter and the cooking sherry for the marsala wine?

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Ingredients

4 boneless chicken breasts sliced to desired size

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup bread crumbs

1/2 Parmesan cheese

4 tablespoons olive oil

4 tablespoons butter

1/2 cup Marsala wine

1/4 cup cooking sherry

Preparation

1

Measure 1/2 cup Parmesan cheese to each cup of bread crumbs. Combine bread crumbs and cheese.

2

Beat eggs with salt and pepper in bowl.

3

Dip chicken in egg, then coat with breadcrumb mixture.

4

Melt butter and oil in large skillet. Add chicken, cook on medium heat about 4 minutes on each side, or until chicken has light golden color. Remove to baking pan

5

Pour Marsala wine over chicken (about 1 cup to 4 breasts).

6

Bake covered at 350 degrees until done (about 30 minutes.) Don't overcook.

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