Marsala Chicken Breasts Recipe

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Marsala Chicken Breasts

CONNIE BOLDA

By
@DuplinLady

I've had this recipe for so long, I can't remember how I got it - but I do know it is delicious. It is quick, easy and economical. I put 5 breasts in the recipe - but either 4 or 6 will be fine.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
5
Prep:
10 Min
Cook:
15 Min

Ingredients

5 medium
chicken breasts, boneless and skinless
5 Tbsp
butter (divided)
1 Tbsp
oil
2
well beaten eggs
flour for dredging
seasoned bread crumbs
1 lb
small whole mushrooms
1 clove
garlic, minced
1/2 c
marsala wine
3/4 c
chicken stock
1 large
lemon, sliced

Step-By-Step

1Salt the well beaten eggs. Dip each breast into flour, then eggs, and then coat in bread crumbs.

2Melt butter & oil in a large skillet over medium heat.

3Saute breasts 5 minutes on each side over medium heat or until done in center.

4Take up chicken breasts and move to a platter - keep warm. Add 1 or 2 tsp more of butter to skillet. Add mushrooms, garlic, 2 Tbsp flour and blend well. Cook while stirring for about 1 minute (just to cook the flour a little).

5Add the wine, chicken stock and lemon. Simmer over low heat until mushrooms are tender. Pour over chicken breats.

6Serve hot, excellent with a Ceasar salad & french bread.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy