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1
For the Chicken Marsala:
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In a large saute pan, heat the olive oil on medium-high heat.
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Pound chicken breasts lightly on each side flipping twice.
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Place the bread crumbs in a shallow baking dish.
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Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded.
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Place the breasts in the hot pan and saute until lightly browned on each side.
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Drain the oil from the pan.
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The next 2 steps must be done quickly while pan is on the burner.
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Add the minced garlic to the hot pan, NOT on the chicken breasts.
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Add mushrooms, tomatoes, basil and marsala wine.
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Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn.
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Let the alcohol burn off and let the wine soak in for a minute.
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Stir in the half-and-half, marinara sauce, and chicken broth and cook over high heat.
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Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
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If serving right away.
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Remove the chicken breasts from the pan and transfer to a serving platter.
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Pour the sauce directly from the pan onto the chicken breasts and serve.
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If making ahead of time and/or for a more tender and juicy Chicken Marsala.
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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.
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Carefully remove chicken breasts and transfer to a serving platter.
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Pour the sauce from the pan over the chicken breasts and serve
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
