Baked Chicken Marsala
This is a recipe given to me by Jamie Empey in May of 2005, when I asked her for a recipe to impress/seduce my new "gentleman friend", Dave. (It worked!)
Servings 4
Ingredients
- 4 chicken breasts boneless skinless halves
- 3 tbsp flour
- 3 tbsp butter
- 1 cup mushrooms fresh, sliced
- 1/2 cup marsala wine
- 1/3 cup chicken broth
- 1/2 cup mozzarella shredded
- 1/3 cup parmesan grated
- Salt and pepper to taste
Instructions
- Cut each breast in half lengthwise. Place each chicken piece between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound each piece to 1/8 inch thick. Remove plastic.
- Coat the chicken pieces lightly with the flour.
- In a 12-inch skillet, melt 1/3 of the butter over medium heat. Add half of the chicken pieces and cook for 2 minutes on each side. Place finished chicken pieces in a 3 quart baking dish.
- Melt another 1/3 of the butter and cook the remaining chicken pieces, adding them to the baking dish after cooking.
- Melt the remaining 1/3 of the butter and add the mushrooms. Cook and stir until tender.
- Stir in Marsala Wine, broth, and salt and pepper. Bring to a boil and boil gently for 5 minutes.
- Pour mushrooms and wine mixture over chicken.
- Combine mozzarella and parmesan and sprinkle over chicken.
- Bake, uncovered, at 375 for 20 minutes, or until chicken is no longer pink.
Notes
The original recipe also calls for 1/4 cup of sliced green onions to be added in Step 8. But, as you may have noticed, I HATE green onions and would never add them to anything.