Chicken Marsala

If you have read my blog then you know that I love chicken cutlets. Here is yet another Italian necessity coming from the chicken cutlet itself. Chicken Marsala. Mangia.
Chicken Marsala

Chicken Marsala with Baby Broccoli, Mashed Potatoes and Shell Pasta

4-6 chicken breasts (thin sliced)
1 ½ cups Panko bread crumbs
1 egg or 1 cup milk
Salt, pepper, parsley, oregano
¼ cup olive oil
1 lb mushrooms, sliced
1 cup Marsala wine
½ -1 cup chicken stock

Mix Panko and seasonings together in a bowl and have milk or egg in a separate bowl close by. Heat oil in frying pan to high and then lower to medium heat. Dip each chicken breast in the milk or egg bowl and then into the Panko mix bowl. Make sure entire chicken is covered in Panko mix. Place directly into frying pan and repeat until all chicken is in pan. Once chicken begins cooking do not move breast around. The seasonings will fall off of the chicken breast leaving you with a non-breaded, non-seasoned chicken. Allow chicken to cook until the browning of the chicken starts inching to the top side of the breast. Then flip. Once all of the chicken is cooked thoroughly remove chicken from pan, turn heat up to medium-high and add sliced mushrooms flipping until both sides of mushrooms are browned. Add in Marsala wine and bring to a boil. Lower heat to a simmer. Cover and allow the wine cook out. Usually this takes 7-10 minutes on simmer. Add chicken stock, simmer for another 3-5 minutes and then serve over spaghetti or with mashed potatoes.

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