Prep 10 mins
Cook 26 mins
- 4 chicken breasts
- 2 eggs, beaten
- 1⁄2 cup milk
- 1 1⁄2 cups breadcrumbs
- 1⁄3 cup parmesan cheese
- 1 cup marsala wine
- 1⁄4 cup butter
- 1⁄4 cup olive oil
- Combine eggs and milk.
- Dips chix breasts in mixture.
- Combine breadcrumbs and paremsan cheese.
- Dip breasts into mixture to coat.
- Let stand 15 minutes.
- Melt butter and olive oil over low-med heat in wide-enough skillet.
- Put breasts in skillet and cook for 3 mintes each side.
- Add marsela wine and cooke breasts 10 minutes each side, covered.
- Add more wine if needed.
I just made this just now. I am removing it from my cookbook. It was terrible. It barely had a marsala taste because of the 1/2 cup of oil (butter and olive oil) that the chicken is cooked in. The marsala sauce shouldn't be basically nothing but grease. I couldn't even eat this recipe. The grease make me sick!Now, possibly if you remove the ckn from the oil and butter, THEN add the wine and maybe some mushrooms, garlic, etc, it would be fine, but the amount of oil in this recipe just ruins it!
I just tried this recipe last night as something different, yet simple, and at the same time high in quality and taste and I must say it didn't fall short of outstanding in any of the three categories I just named. A note to others that may try it; leaving the chicken breasts in the marsala wine overnight AFTER cooking it will only enhance the flavor and also make the chicken the MOST tender piece of poultry you ever had. IT WAS GREAT!!