Chicken Marsala

By Vicki Q on October 23, 2005

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Ingredients

    1. 4 lbs boneless skinless chicken breasts, about 11 pieces
    2. 1/2 cup flour
    3. 2 eggs
    4. 1/4 cup nonfat milk
    5. 1/2 teaspoon italian seasoning
    6. 1 1/2 cups parmesan seasoned bread crumbs
    7. 1/4 cup butter
    8. 1 garlic clove, minced and crushed
    9. 16 ounces fresh mushrooms, sliced
    10. 6 tablespoons olive oil
    11. 3 cups marsala wine
    12. 1 cup chicken broth
    13. 1/8 cup onion flakes
    14. 1/8 cup lemon juice
    15. 1 tablespoon cornstarch
    16. 1/8 cup parsley flakes
    17. 1/4 cup cream sherry

Directions

  1. Dredge chicken breasts in flour.
  2. Whisk together eggs, milk, and italian seasoning.
  3. Dip chicken in egg mixture, then dredge in breadcrumbs.
  4. Melt butter in large pan over medium high heat and add mushrooms and garlic.
  5. Saute for 3 minutes, then remove from pan and set aside.
  6. Add olive oil to pan and brown chicken 2 to 3 minutes each side over medium heat.
  7. Remove chicken from pan and set aside.
  8. To pan add marsala, broth, onion, lemon juice, parsley, sherry, and cornstarch.
  9. Whisk together until well combined and return chicken and mushrooms to pan.
  10. Simmer for 15 minutes over low heat.
 
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