Chicken Marsala

Discussion in 'Food and nutrition' started by Terry Pogue, May 11, 2007.

  1. Terry Pogue

    Terry Pogue Guest

    Chicken Marsala

    Serves 4
    Published in: Fratelli's Ristorante

    For Marsala sauce:
    3 tablespoons olive oil
    1/2 cup diced onion
    1/2 cup chopped green bell pepper
    1 tablespoons chopped garlic
    8 ounces sliced mushrooms
    1/4 cup all-purpose flour
    1/2 cup dry Marsala
    1 1/2 cup beef stock
    2/3 cup tomato sauce
    1 tablespoons tomato paste
    Ground black pepper
    For chicken:
    4 boneless -- skinless chicken breast halves
    Kosher salt
    Freshly ground black pepper
    2 eggs -- beaten
    2 to 3 cups Italian-seasoned dry bread crumbs
    3 to 4 tablespoons olive oil -- divided

    To prepare sauce: Heat oil in a large, heavy saute pan over medium-high
    heat. Add onion, green pepper, garlic and mushrooms. Saute until mushrooms
    are tender, about 5 minutes. Sprinkle in flour; cook 1 minute. Pour in
    Marsala, scraping the bottom of the pan with a wooden spoon to release the
    browned bits. Stir in stock, tomato sauce and tomato paste. Cook until
    slightly thickened. Add salt and pepper to taste; set aside and keep warm.

    To prepare chicken: Rinse chicken and pat dry; place one breast half
    between sheets of plastic wrap and pound chicken to a uniform 1/2-inch
    thickness. Repeat with remaining chicken pieces. Salt and pepper chicken
    to taste; dip in beaten egg, then lightly coat both sides with bread
    crumbs. In a large skillet, heat 1 1/2 tablespoons oil over medium heat.
    Slowly add chicken in a single layer; cook until golden brown, about 5
    minutes. Turn and cook second side until golden, adding oil and cooking in
    batches as needed. To serve, place chicken on serving plate. Spoon hot
    sauce over chicken.

    Exported from A Cook's Books -- Recipe management for Macintosh

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