Wednesday, April 18, 2012

Chicken Marsala Patti's version

Tonight I had my bestie, Betty and her husband and mom for dinner to celebrate Betty's birthday. Without even asking her what she wanted, I fixed my version of Chicken Marsala..her favorite dish I make. Served it with Asparagus dusted with parmesan, broccoli and herb rice. My daughter Em made Chocolate Fudge cupcakes with chocolate ganache, mocha frosting and sprinkles. Totally yummmmmmmy. Sorry I forgot to put the marsala and mushroom sauce on the chicken in the picture!

Patti's version of Chicken Marsala

6 skinless chicken breasts, sliced in half, pounded thinly (12 pieces)
2 eggs, scrambled with 1/4 c water in a ziplock
Italian bead crumbs -1-2 cups as needed- in a ziplock
Butter and olive oil-Start with 2 Tbs butter and 1/2 cup oil-adding as needed when cooking chicken

 4-8 oz sliced fresh mushrooms (more the merrier)
2 tbs butter
2-4 Tbs olive oil
1/4-1/2 c Marsala
Lemon juice
Parmesan cheese

In a heavy large skillet, melt/heat oil and butter. Add mushrooms, Toss and cook til the mushrooms have a light crisp to them, Add Marsala and squirt of lemon juice. Simmer on low til reduced 5 min. Remove to serving dish.

Put chicken in egg  mixture. toss and coat all pieces. In heavy skillet, heat oil and butter med high. Place chicken in bag with bread crumbs. Toss and coat. Take 4-5 pieces and cook in oil/butter til browned on each side (3-4 min per side-more if thicker). Remove and place on paper towels, to drain then put in 200 degree oven to keep warm. Serve with Risotto and veggie. Top each chicken slice with marsala/mushroom suase and parmesan cheese.
Buon Appetito!

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