1 cup Progresso Italian Bread Crumbs (more or less, as needed0
4 Tbl. olive oil
1 1/2 cups sliced fresh mushrooms
2 Tbl. sliced green onion
2 Tbl. water
1/4 tsp. salt
Fresh ground pepper, to taste
1/2 cup dry Marsala wine
Instructions
Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4 inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
Salt and pepper chicken to taste. Dredge chicken in flour; shake off excess. Dip chicken in egg wash. Dredge chicken in bread crumbs, thoroughly coating all sides. Place chicken on plate, cover with plastic wrap or foil, and place in freezer for a few minutes. Meanwhile, heat olive oil in skillet over medium heat.
Cook chicken breast halves over mediu heat for 2 to 3 minutes per side or until cooked through and golden brown. Transfer to a platter; keep warm.
Carefully add mushrooms, green onion, water, salt, and pepper to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala. Heat through. Spoon vegetables and sauce over chicken.
Sauce can be thickened by bringing to a boil and adding cornstarch water mixture until desired consistency is achieved.
Serving
Suggestions
Sereve with rice or pasta and crusty bread for sopping up gravy.
Originally Submitted
12/21/2011
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