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Chicken Marsala

I suggest serving this dish with steamed summer squash or asparagus tips for a fancy meal in under an hour.
Course lunch, Main Course, special occasion
Cuisine American, Canadian, firehouse, French
Keyword chicken, easy, poultry, saute, wine
Author Firehouse Cooking
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.