Chicken Marsala
I suggest serving this dish with steamed summer squash or asparagus tips for a fancy meal in under an hour.
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Cost: $$
Ingredients
- 8 chicken breast halves skinned and boned
- 3 tablespoons olive oil
- 4 eggs well beaten
- 1 cup all-purpose flour
- 2 cups chicken broth
- 2 4 ounce cans mushrooms pieces and stems
- 4 cups Marsala wine
- 3 tablespoons cornstarch
- 1 cup cold water
Instructions
- Trim the fat and tendons from the chicken; rinse and pat dry.
- In a large frying pan, heat the olive oil over medium heat.
- Coat the chicken in the egg, then in the flour.
- Arrange in the frying pan, and sauté about 4 minutes per side, or until golden brown.
- Remove the chicken from the pan and set aside.
- Wipe the oil from the pan with a dry paper towel.
- Place the chicken broth, mushrooms and Marsala in the frying pan over medium heat; mix well.
- In a small bowl, combine the cornstarch and water; mix well.
- Slowly add the cornstarch/water mixture to the hot mushrooms and wine.
- Heat to boiling, stirring constantly.
- Return the chicken breasts to the pan.
- Reduce heat, cover, and simmer for 25 minutes, or until the chicken is fully cooked.
- Serve immediately with egg noodles or rice.