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Chicken Breasts with Marsala Wine




Source of Recipe


Northern Italian Cooking


Recipe Introduction


My daughter introduced me to this recipe. She serves it over angel hair pasta.


List of Ingredients




4 whole bonless skinless chicken breasts cut in half
2 eggs
Salt and freshly ground pepper to taste
1 1/2 c. dry unflavored bread crumbs
1/3 c. freshly grated parmesan cheese
1/4 c. butter
2 T. Olive oil
1 c. dry marsala wine

Recipe



Beat eggs with salt and pepper in a medium bowl.
Combine breadcrumbs and parmesan in a pie pan or dinner plate.

Dip chicken breasts in beaten eggs, then coat with the breadcrumb mixture. Press mixture into chicken with the palms of your hand.

Melt butter with oil in a large heavy skillet.
When butter foams, add chicken breasts. Cook over medium heat 2 to 3 minutes on each side until chicken has a light golden crust. Add Marsala wine. Cover skillet and reduce heat. Simmer til chicken is done--about 15 minutes.

If sauce looks too dry add a little more wine. Turn chicken several times during cooking.

Place chicken on a warm platter. Taste and adjust sauce for seasoning, then spoon over chicken. Serve immediately.

Makes 8 servings.



I make with garlic mashed potatoes and a green salad.
Of course wine and bread. For dessert I would do ice cream topped with a liquior with the cigar wafer cookie sticking out of the ice cream

Kahula would be good!!!!