Make Ahead Chicken Marsala Recipe 385

Steps:

• 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.

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Steps:

• For the Chicken Marsala:
• In a large saute pan, heat the olive oil on medium-high heat. Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded. Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
• The next 2 steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, NOT on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine. Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute. Stir in the half-and-half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
• If serving right away. Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
• If making ahead of time and/or for a more tender and juicy Chicken Marsala. Do NOT remove the breasts; instead pour the entire contents of the saute pan into a baking dish and put in a preheated 175 degrees F oven for 1 hour. Carefully remove chicken breasts and transfer to a serving platter. Pour the sauce from the pan over the chicken breasts and serve

Steps:

• On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper as seen in photo below. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour. Heat the oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned. Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for a minute or two until browned. Add the mushrooms, season with a little salt and pepper and sauté until they are nicely browned on each side. Turn up the heat and pour the Marsala in the pan and boil down for a minute so the alcohol cooks off. Then add the chicken stock and the butter. Allow it to cook for a minute or two. Pour the sauce over the chicken, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley before serving. Cook's Notes: Entertaining a large crowd: I love to make chicken Marsala for large parties or family dinner parties. It's such a yummy treat and everyone seems to love it. You can easily double or triple the recipe. If I'm having a large dinner party I will usually make things ahead of time and refrigerate them. You can sauté the chicken, place it in a baking dish or cookie sheet and cover it with foil. Then cook the sauce separately and set aside in a separate bowl. Refrigerate everything and take it out 20 minutes before company arrives. Then preheat your oven, pour sauce over chicken and cook for 20-30 minutes before serving.

Steps:

• Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.