Marsala Chicken Breasts

Marsala Chicken Breasts Recipe

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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.


★★★★★ 1 vote

10 Min
15 Min


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  • 5 medium
    chicken breasts, boneless and skinless
  • 5 Tbsp
    butter (divided)
  • 1 Tbsp
  • 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


  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.

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About Marsala Chicken Breasts

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

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