Marsala Chicken Breasts

Marsala Chicken Breasts

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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.

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

How to Make Marsala Chicken Breasts

Step-by-Step

  1. Salt the well beaten eggs. Dip each breast into flour, then eggs, and then coat in bread crumbs.
  2. Melt butter & oil in a large skillet over medium heat.
  3. Saute breasts 5 minutes on each side over medium heat or until done in center.
  4. Take 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).
  5. Add the wine, chicken stock and lemon. Simmer over low heat until mushrooms are tender. Pour over chicken breats.
  6. Serve hot, excellent with a Ceasar salad & french bread.

Printable Recipe Card

About Marsala Chicken Breasts

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



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