Easiest Chicken Marsala (Make the Night Before)

READY IN: 1hr 15mins
Recipe by janet gut

Used for our Gourmet Club. So, easy and delicious I kept thinking am I forgetting to do something. May seem like a lot of wine, but alot gets absorbed overnight by the chicken. Raves from the Club. This is a 5 star recipe for flavor & appearance however baking it in the dish that you have marinated it in does not allow the bottom of the breast to crisp and it remains very soft. Next time I would place it on a shallow rack in the oven or pan fry in a non stick pan so both sides get that lovely golden texture.

Top Review by Bergy

This is a 5 star recipe for flavor & appearance however baking it in the dish that you have marinated it in does not allow the bottom of the breast to crisp and it remains very soft. Next time I would place it on a shallow rack in the oven or pan fry in a non stick pan so both sides get that lovely golden texture. This is an easy ,do ahead, recipe and I will be making it again. Thanks janet gut

Ingredients Nutrition

Directions

  1. Scramble egg in small bowl.
  2. Dip chicken breasts into egg and dredge into bread crumbs on both sides.
  3. Saute breasts in a small amount of olive oil in a frying pan; set aside.
  4. Saute mushrooms and garlic in a small amount of olive oil.
  5. Add broth and wine and bring to a boil.
  6. Lay chicken breasts side by side in baking dish.
  7. Pour mushrooms and wine sauce over chicken.
  8. Marinate overnight in fridge.
  9. Bake chicken at 350 degrees for 30-45 minutes uncovered until hot.
  10. Serve with rice or noodles.
  11. **The sauce absorbs into the chicken so you want alot of sauce to begin with.
  12. Also realize the alcohol burns off during the cooking.
  13. If you choose to have less sauce, broth and wine should be of equal proportions.

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