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.
I tried this recipe after years of having it in restaurants and wondering what they had used to make this. Finally I found this recipe and I was very, very pleased. It was easy to make and delicious. I did end up having to add more olive oil to prepare the chicken and a bit more marsala wine for the sauce but overall it was great! I would reccommend letting the sauce and the chicken sit for a while so that the flavors are absorbed. - 02 Mar 2000 (Review from Allrecipes US | Canada)
Good Recipe! I changed a few things though. Instead of using egg and just flour I omited the egg and added 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp dried oregano to 1/4 cup flour and dipped the chicken in that and then fried it. I didn't have the meat extract and couldn't find it at 2 grocery stores so I ommitted it and added 1 tsp chicken bullion granules. I used cooking wine so didn't add any additional salt. Before swirling the butter and juice, I added about 1/2 cup heavy whipping cream and thickened it with a water/flour mixture. I served it to guests and they loved it. - 25 Aug 2004 (Review from Allrecipes US | Canada)
This Marsala is wonderful! I made it exactly as Merwin wrote it and it was delicious. I wouldn't change a thing. Way to go Chef Merwin! - 07 Mar 2003 (Review from Allrecipes US | Canada)