Chicken Marsala

READY IN: 1hr 15mins
Recipe by Michael Matta

Very excellent recipe for chicken Marsala. The family loves it

Top Review by Meaney

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)!

Ingredients Nutrition

Directions

  1. Roasting Garlic-------------------.
  2. Pre-heat oven to 375 degrees.
  3. Cut the top of a whole bulb of garlic, place in a small cookie sheet or oven-capable pan.
  4. Pour a small amount of oil on top of the bulb and heat in oven for 30 minutes.
  5. When done, let cool- you should be able to just squeeze the cloves right out of the bulb.
  6. Cooking the Chicken Marsala----------------.
  7. Pat dry chicken and between cellophane or wax paper pound flat with a mallet- salt and pepper each breast.
  8. Dredge chicken in eggs and then flour.
  9. Place 2 tablespoons of oil in pan and fry chicken until brown on both sides.
  10. When done place chicken aside.
  11. Heat mushrooms and shallots until mushrooms are done and shallots turn transparent.
  12. Mix in the pan the wine, broth and roasted garlic.
  13. Place the chicken back in pan, bring to a boil and cover and simmer for 35 minutes, or until chicken is done.
  14. 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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