Chicken Breasts With Marsala Wine
- 4 whole chicken breasts, skinned and boned
- 2 eggs
- salt and pepper to taste
- 1 1/2 c. dry unflavored bread crumbs
- 1/3 c. grated Parmesan cheese
- 1/4 c. butter or margarine
- 2 Tbsp. olive oil
- 1 c. dry Marsala wine
- Beat eggs with salt and pepper.
- Combine bread crumbs and Parmesan cheese.
- Dip chicken breasts in eggs, then coat with bread crumb mixture.
- Let coated chicken stand for 10 to 15 minutes.
- Melt butter with oil in a large, heavy skillet.
- When butter foams, add chicken breasts.
- Cook over medium heat for 2 to 3 minutes on each side or until chicken has a light, golden crust. Add Marsala wine.
- Cover skillet and reduce heat.
- Simmer 15 to 20 minutes or until chicken is tender.
- If sauce looks too dry, add a little more wine.
- Turn chicken several times during cooking.
- Place chicken on a warm platter.
- Spoon sauce over chicken.
- Serves 8.
chicken breasts, eggs, salt, bread crumbs, parmesan cheese, butter, olive oil, marsala wine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=230936 (may not work)