Chicken Marsala Recipe
Chicken Marsala is cooked in marsala sauce. It has its particular sweet flavor and aroma of the marsala wine that will entice your taste buds. Try our recipe to make the famous Italian Chicken Marsala at home and surprise everyone!
Ingredients
| 4 whole large chicken breasts, skinned, boned, and each cut in half | ||
| Eggs | 2 | |
| 1 cup dried bread crumbs Butter or margarine | ||
| Garlic | 2 Clove (5gm), sliced | |
| All purpose flour | 4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Marsala wine | 1/3 Cup (16 tbs) | |
| 1 chicken-flavor bouillon cube or envelope | ||
| Pepper | 1/8 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1. With meat mallet or dull edge of French knife, pound each chicken-breast half to 1/4 inch thickness. In small bowl, beat eggs slightly; place bread crumbs in pie plate. Dip chicken pieces into egg and then into bread crumbs to coat them evenly.
2. In 12-inch skillet over medium heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook garlic and 3 breaded chicken pieces until chicken is golden brown on both sides, about 6 minutes. Remove chicken to warm platter; keep warm. In same skillet with garlic, melt 2 more tablespoons butter or margarine (1/4 stick); cook 3 more chicken pieces. Remove to platter and keep warm. Repeat with remaining chicken pieces and more butter. Discard garlic.
3. In same skillet, melt 4 tablespoons butter or margarine (1/2 stick). Stir in flour, scraping to loosen brown bits from bottom of skillet. Gradually stir in water, Marsala, bouillon, pepper, and chopped parsley; cook, stirring, until mixture thickens and boils. Pour sauce over chicken.
2. In 12-inch skillet over medium heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook garlic and 3 breaded chicken pieces until chicken is golden brown on both sides, about 6 minutes. Remove chicken to warm platter; keep warm. In same skillet with garlic, melt 2 more tablespoons butter or margarine (1/4 stick); cook 3 more chicken pieces. Remove to platter and keep warm. Repeat with remaining chicken pieces and more butter. Discard garlic.
3. In same skillet, melt 4 tablespoons butter or margarine (1/2 stick). Stir in flour, scraping to loosen brown bits from bottom of skillet. Gradually stir in water, Marsala, bouillon, pepper, and chopped parsley; cook, stirring, until mixture thickens and boils. Pour sauce over chicken.
Comments
Comments: 2 |
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Missy Phoo says :
I want to make this for my niece's baby shower. Can it be prepared the day before and heated up?
Posted on: 4 December 2011 - 9:33pm
Samina Tapia says :
You can bread the chicken and keep it in the refrigerator. You can also make the sauce beforehand. But I would suggest you fry the chicken before your guests arrive and warm up the sauce over a double boiler.
Posted on: 12 January 2012 - 9:33am
Chef
