Chicken Marsala is the name given to chicken cutlets topped with a gravy made from Marsala wine (which comes from Italy.) This recipe is also chock full of mushrooms! I used a combination of Shitake mushrooms….
…and Baby Bella mushrooms.
For the Marsala Sauce you will need:
- 1 pound of mushrooms, cleaned and sliced
- 1 Tablespoon of butter
- 1 clove of garlic, crushed
- 2 Tablespoons of flour
- 1/2 cup of Marsala
- 3/4 cup of chicken stock
To make the chicken cutlets you will need the following ingredients
- 2 eggs
- 2 tablespoons of water
- 1 cup of dry seasoned bread crumbs
- 1 cup of flour (to dredge the chicken)
- 1 1/2 pounds of thin sliced boneless chicken breasts
- 3 tablespoons of vegetable oil
Wash and slice the mushrooms.
Crush the garlic.
Measure out all remaining ingredients needed for both the chicken cutlets and the Marsala sauce.
Cook the chicken cutlets according to my video on how to make Chicken Cutlets.
Once you have finished coating the chicken, be sure to THROW AWAY any leftover flour, egg, and bread crumbs. Raw chicken is filled with bacteria which makes the leftovers unusable.
When the chicken is cooked, remove it from the pan and put it on a dish. Cover the dish with tin foil to keep the chicken warm.
Melt 1 Tablespoon of butter in the same pan you cooked the chicken in.
Add 1 clove of crushed garlic….
…and the cleaned and sliced mushrooms, and cook for 1 minute over medium heat.
Stir in 2 Tablespoons of flour and cook for another 30 seconds.
Add 3/4 cup of chicken stock…
…and 1/2 cup of Marsala.
Stir until thickened and…
…continue cooking for another 4-5 minutes or until the mushrooms are tender.
Add some salt and pepper to taste and pour the sauce over the cooked chicken.
If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.