Chicken Parmesan With Mushroom Marsala Sauce Recipe
Ingredients
2 to 3 tablespoons olive oil
6 to 8 pats butter
1 cup seasoned bread crumbs
1 cup freshly grated Parmesan cheese
1 tablespoon Herbes d'Provence (or herbs of your choice)
6 single chicken breasts (deboned)
1 cup flour seasoned with salt and pepper, on plate
2 eggs, beaten in medium size bowl
Directions
Pour oil in center of 12-inch frying pan.
Place pats of butter around oil; heat slowly to cooking temperature.
Combine bread crumbs, cheese, and herbs on plate.
Wash and pat dry chicken.
Coat with seasoned flour; dip in eggs.
Coat with bread-crumb mixture.
Set aside on waxed paper or rack; repeat procedure for all pieces.
Let stand in refrigerator 2 to 3 hours.
Place all pieces in frying pan at same time; fry to golden brown.
Pour sauce over chicken
Place pats of butter around oil; heat slowly to cooking temperature.
Combine bread crumbs, cheese, and herbs on plate.
Wash and pat dry chicken.
Coat with seasoned flour; dip in eggs.
Coat with bread-crumb mixture.
Set aside on waxed paper or rack; repeat procedure for all pieces.
Let stand in refrigerator 2 to 3 hours.
Place all pieces in frying pan at same time; fry to golden brown.
Pour sauce over chicken
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