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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Boneless Chicken Breasts or Tenders
2 -3 eggs slightly beaten
2 c. bread crumbs mixed with parm. cheese, garlic and onion powder
1/4 c. olive oil
1/2 c.butter
Lots of Fresh Mushrooms
"Good" Marsala Wine
Directions:
Directions:
Pound chicken with mallet till thin (but not "too" thin). Dip in egg, then bread crumbs. Brown in olive oil and remove from pan. Add butter to pan and when good and hot add mushrooms. Add at least 1 c. wine and be sure to scrape the goodies off the bottom of the pan. Let that reduce down. Put chicken in a baking dish and pour mushrooms over top and bake at 350º covered for about 20 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour or so
Personal Notes:
Personal Notes:
Mom made the best Chicken Marsala. I don't know if we can duplicate how she did it, but this recipe is how she told me to make it. This was the last dinner Mom made before she passed away. I even have a video of her making this. It was awesome.

 

 

 

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