Chicken Marsala
"Very excellent recipe for chicken Marsala. The family loves it"
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 -4 boneless chicken breasts
- 4 shallots, chopped
- 2 tablespoons olive oil
- 2 eggs (beaten)
- 1⁄2 cup flour
- 1 1⁄2 cups fresh mushrooms
- 1 cup beef broth
- 1 cup marsala wine
- 1 head roasted garlic
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- salt
- pepper
- parsley
directions
- Roasting Garlic-------------------.
- Pre-heat oven to 375 degrees.
- Cut the top of a whole bulb of garlic, place in a small cookie sheet or oven-capable pan.
- Pour a small amount of oil on top of the bulb and heat in oven for 30 minutes.
- When done, let cool- you should be able to just squeeze the cloves right out of the bulb.
- Cooking the Chicken Marsala----------------.
- Pat dry chicken and between cellophane or wax paper pound flat with a mallet- salt and pepper each breast.
- Dredge chicken in eggs and then flour.
- Place 2 tablespoons of oil in pan and fry chicken until brown on both sides.
- When done place chicken aside.
- Heat mushrooms and shallots until mushrooms are done and shallots turn transparent.
- Mix in the pan the wine, broth and roasted garlic.
- Place the chicken back in pan, bring to a boil and cover and simmer for 35 minutes, or until chicken is done.
- Mix the cornstarch and cold water, pour in pan until you reach desired thickness, garnish with parsley and serve with noodles or mash potatoes.
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Reviews
-
we loved it, so glad I bought the shallots and didnt cheap on with the onions, I forgot to buy broth so I used chicken bullion STILL came out great! MMMM sooo good! My kids even liked it (they didnt know there were mushrooms in it)! -
Bursting with flavor! Great cooking instructions. The marsala sauce is perfect and goes well with the mash potatoes. I do the whole can of broth, 1 1/2 cup wine and double the veggies. Getting all 6 of us into something isn't easy. What you said is true, "the family loves it!" Thanks man! -
YUMMMMMY! I cut the oil back to 3 TBSP, and used a little more wine, along with adding garlic. My company loved it. -
I have made this dish several times and everytime I make it everyone says that they will NEVER order this from a restaurant again! I dredge the chicken in flour first, then an egg wash, and then again in flour that has been seasoned with Emril's essence, salt, chili pepper, and pepper. Then I saute it until golden brown. Then I saute the shallots and fresh garlic in the same pan. Then I add the mushrooms until soft. Then I add the beef broth and marsala wine (the best that I can find). I let that simmer and then add the chicken back in and let it simmer for at least 20 minutes. Takes me a bit longer, but the results are amazing! -
Made this dish for Sunday dinner. Easy to prepare but I did find that is wasn't as tasty as I thought it would be. I think I would add a better quality marsala wine next time.
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