Chicken Marsala Recipe
2 stars -
based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: Cast iron pan (no Teflon pans)
3-4 boneless chicken breasts
Gambarelli & Davitto Private Stock California Marsala Wine
2 pkgs whole mushrooms (I prefer portabello) cut into 1/3 or 1/4 pieces
oil
butter
Egg Wash:
1 egg
1 1/2 cups milk
Breading:
2 cups flour
1 cup panko bread crumbs
1 1/2 tsp. salt
1 tsp. ground pepper
2 tsp. Italian Seasoning
1/2 tsp. garlic salt
1 1/2 tsp. paprika
1/2 tsp. onion powder
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Directions: |
Directions:Preheat oven to 180º. Preheat cast iron pan to medium heat. Cut chicken breasts into 2-3 long pieces each and pound out into even 1/2 inch thick pieces. Per each batch, add 2 Tbsp. oil and 2 Tbsp. butter. Dip chicken into egg wash then into breading. Keep breading light. Gently place chicken strips into pan and leave a little room between chicken. Fry on one side until golden brown. Flip chicken over and add about 1/2 cup of mushrooms around chicken. When just about finished, add about 1/4 cup Marsala wine around pan and light with long grill lighter. Keep moving pan gently until all flames are out. Continue frying until juices begins to thicken a little. Place in pan and put in oven to keep warm. Continue the above until all chicken is done. Best served over noodles.
Note: I've tried other more expensive Marsala wines, but the above Marsala is cheap and tastes the best. |
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Personal
Notes: |
Personal
Notes: My family and I have tried a lot of Chicken Marsala at restaurants and this recipe hasn't been beaten yet, at least from Davey's and Dylan's points of view.
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