Chicken Alla Marsala Recipe
Boneless Breaded Chicken Breast with a Mushroom Marsala Wine Butter Sauce.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation of Chicken
- 1
Pound the Chicken
Place the boneless chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness of about 1/2 inch.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in the first dish, beat the eggs in the second dish, and place the breadcrumbs in the third dish.
- 3
Bread the Chicken
Season the flour with salt and pepper. Dredge each chicken breast in the flour, shaking off the excess, dip in the beaten eggs, then coat with breadcrumbs. Ensure each piece is well-coated.
Cooking Chicken
- 4
Heat Oil
In a large skillet, heat the olive oil over medium heat until hot.
- 5
Cook Chicken
Add the breaded chicken breasts to the skillet. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.
Making the Marsala Sauce
- 6
- 7
Add Marsala Wine
Pour in the Marsala wine and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
- 8
Add Chicken Broth
Add the chicken broth and let it simmer for an additional 5 minutes until the sauce thickens slightly.
- 9
Finish the Sauce
Stir in the chopped parsley and season with additional salt and pepper if needed.
Serving
- 10
Combine Chicken and Sauce
Return the cooked chicken breasts to the skillet with the Marsala sauce. Spoon the sauce over the chicken and let it warm through for 1-2 minutes.
- 11