Email to Sandy Greathouse      

Recipe Categories: Bakersdozen59's HOME PAGEAPPETIZERS BBQ BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS Mexican PASTRIES PIZZA POULTRY RICE SALADandDRESSING SaladsandSaladDressings SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Rocco's Cafe Chicken Marsala




Source of Recipe


Rocco's Cafe - Food Network - Diners, Drive-Ins and Dives


Recipe Introduction


Easy and delicious!


Recipe Link: http://food network.com

List of Ingredients




Eight 4-ounce chicken breasts

2 cups Italian breadcrumbs

1/2 cup olive oil

1 tablespoon chopped garlic

1 pound sliced mushrooms

2 red tomatoes, chopped

1 tablespoon chopped fresh parsley

Pinch ground black pepper

Pinch dry basil

1 1/2 cups Marsala wine

1 cup chicken broth

1/2 cup ounces marinara sauce

3 ounces heavy cream

Recipe



Directions:
Bread chicken breast on both sides in Italian breadcrumbs. Place a very large saute pan over high heat with olive oil. Once the oil is hot, add all the chicken breasts. Cook until lightly browned, then turn over and cook the same on the other side. Push the chicken breast to one side of the pan and drain all the oil out. Place chicken in the pan back on high heat and add garlic, mushrooms, tomatoes, parsley, pepper and basil. Add Marsala, chicken broth, marinara and cream. Let it reduce on high heat until sauce thickens and is a golden brown gravy. Take the chicken breast out first and place on plates. Pour the Marsala sauce on top to cover the chicken, then serve.

Cook’s Note:
Do not cook the chicken in the oil until it is crispy. It's better to undercook the chicken in the oil because it will continue cooking in the sauce. Caution: when adding the Marsala on high heat it will flame up, which is good because it is burning off the alcohol. Therefore, do not add the Marsala wine without the heat because you want the alcohol to burn off. When slicing the mushrooms, slice so that each slice is showing its stem, keeping the mushroom shape. Do not chop the mushrooms. Make sure to cook on high heat so that all the sauces blend together.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.