About this recipe:Chicken breasts are coated in a light batter, then fried and served with a mushroom and Marsala sauce. Serve with rice, pasta or potatoes and steamed vegetables.
Merwin L. Chambers
675g skinless boneless chicken breast fillets, pounded thin
125g plain flour for coating
2 eggs, beaten
60g butter, divided
1 tablespoon vegetable oil
250ml chicken stock
125ml dry Marsala wine
175g mushrooms, sliced
2 tablespoons dried oregano
2 tablespoons chopped fresh parsley
1 teaspoon Oxo liquid concentrated beef stock
2 teaspoons fresh lemon juice
4 tablespoons grated Parmigiano Reggiano (Parmesan) cheese for topping
salt and ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:35min › Ready in:55min
Cut chicken into serving size pieces. Dip in flour. Dip in egg.
Melt 30g butter and 1 tablespoon oil in a wide frying pan. Fry chicken until light brown. Do not crowd pan. Add more oil if necessary to keep chicken from sticking. Place chicken on a serving plate and keep in a warm oven.
Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken stock, Marsala wine, oregano, parsley and concentrated beef stock. Stir well. Cook over high heat until liquid is reduced by half.
Remove pan from heat. Swirl in 30g butter and lemon juice. Season with salt and pepper. Pour sauce over chicken and sprinkle with cheese.