Easiest Chicken Marsala (Make the Night Before)

Easiest Chicken Marsala (Make the Night Before) created by Lori B.

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

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

@janet gut
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@janet gut
Contributor
"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."

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  1. Maria M.
    this is not how you make chicken marsala..im sorry, you dont use egg and bread crumbs, just flour. and you dont let is soak overnight. you will have a soggy mess
  2. Sandra F.
    Hi. Do I fully cook the breasts before refrigerator??? Ty
  3. hgersh03
    Can you add a little flour to make the sauce thicker? And possibly make it the night before and bake the chicken in the oven, make the sauce separately and then combine them before warming the next day.
  4. hgersh03
    I am making this recipe for 18 people next Friday night and was going to make it ahead of time, but am concerned about it getting soggy over night. Has anyone tried baking the chicken cutlets in the oven and making the sauce separately and then combining them prior to baking.
  5. Hanalew
    Made it two nights ago and it turned out delicious.
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