Tony'S Chicken Marsala

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 4 ingredients. The key ingredients include: To prepare chicken breasts: bone breasts and slice breasts to create thinner palliard-type breast halves. Put between wax paper and pound thinner to no more than 1/4 inch thickness. Dust in flour, dip in egg; fry in butter and OO--just a minute or two on each side, depending on thickness of breast. Set aside and tent with alum. foil., Mince finely 1 clove garlic and thinly slice 9 or so shallots. Slice up about 8 oz of baby bella mushrooms (or moonlight, but prefer baby bellas). In same fry pan in which you cooked the chicken, fry the garlic, mushrooms, and shallots in 2 T of Olive Oil and 2 T of butter. Cook until the shallots are translucent and the mushrooms are glistening. Room from fry pan and set aside., Deglaze pan with 3/4 C. Rhine Wine then add 1T chicken base., Add back mushrooms and shallots; add about 1/2 cup of marsala, to taste; if needed add some chicken broth. Cook it down a bit to thicken up some. Serve chicken and put the mushrooms et al on top..

Yes, Tony'S Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.