Merwin's Chicken Marsala

Boneless, skinless chicken breasts lightly breaded and served with a mushroom and Marsala wine sauce. Serve over pasta.

• Calories: 547 Calories

Ingredients

• 2 eggs, beaten
• 1 tablespoon vegetable oil
• 4 tablespoons butter
• salt to taste
• 2 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• ground black pepper to taste
• 1 cup chicken broth
• 2 tablespoons dried oregano
• 1 cup all-purpose flour for coating
• 2 ½ cups fresh sliced mushrooms
• ¼ cup grated Parmesan cheese for topping (Optional)
• 1 ½ pounds skinless, boneless chicken breast halves
• ½ cup dry Marsala wine
• 1 teaspoon meat extract

Recipe Instructions

Step 1

With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg.

Step 2

Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven.

Step 3

Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half.

Step 4

Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.