Chicken Marsala

Authentic Marsala is finished with a small amount of the wine and does not necessarily have mushrooms.

Serves 10

  • 3½ pounds skinless, boneless chicken breasts

  • 2 eggs

  • ½ cup cold unsalted butter

  • 2 cups fresh mushrooms

  • ½ bulb garlic

  • ½ cup all-purpose flour

  • ¼ cup olive oil

  • 1 cup Marsala wine

    • Rinse the chicken and pat dry with paper towels. Place the breasts between layers of plastic wrap, and pound until thin. Beat the eggs in a bowl. Cut the butter into small pats. Clean and slice the mushrooms. Peel and mince the garlic.

    • Dust the chicken with the flour. Dip in the eggs, and return to the flour. Shake off excess flour.

    • Heat the oil to medium-high temperature in a large sauté pan. Add the chicken, and brown on one side. Turn over, and add the mushrooms and garlic.

    • Pour in the wine, and reduce to half the volume.

    • Add the pats of cold butter, and stir into the sauce. Serve the chicken with the sauce.

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