Chicken with Marsala Wine

This poultry recipe for chicken with Marsala wine is a classic.

• 4 lbs boneless, skinless chicken breasts flattened and cut into 2x2 pieces
• 1 lb mushrooms(button, baby portobello or crimini) sliced
• 2 sticks butter or margarine
• 2 cups seasoned flour or breading mix
• 2 cans Chicken broth
• 3/4 cup Marsala Wine
• 6 cups shredded cheese(I use a mozzarella, provolone, parmesan. romano, asiago,fontinella mix)
• Hot cooked rice or noodles

METHOD

Flatten chicken breasts between two sheets of plastic wrap or wax papers, then cut into approx. 2 x 2 pieces. Dredge pieces through seasoned flour/breading mix.

Melt one stick of butter or margarine in large skillet. Put breaded chicken pieces in and cook till golden on both sides. Remove pieces to 13 x 9 jellyroll pan or casserole.

Add second stick of margarine and then mushrooms and sauté mushrooms till slightly browned. Remove mushrooms leaving as mush liquid as possible and layer the mushrooms over the chicken. To the liquid in pan add chicken broth and wine. Simmer and reduce by half and pour over mushrooms and chicken. Sprinkle shredded cheeses over the layers and place in a 450 degree oven.

Bake till cheese is bubbling and golden flecked. Serve immediately over hot rice or egg noodles .

Serves: 8

Contributor: Janeen Bradford

this recipe from www.inmamaskithchen.com

For seasoned flour, take two cups of flour......teaspoon of pepper, salt, paprika and garlic powder respectively and mix.

 

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