Wednesday, April 18, 2012
Chicken Marsala Patti's version
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
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.