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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Found this recipe in a church suppers cookbook, and is the best Chicken Marsala I've tasted. Ingredients:
1 egg, beaten |
1/4 cup milk |
1/2 cup all-purpose flour |
salt and pepper |
16 ounces chicken breasts |
3 tablespoons olive oil |
2 garlic cloves, chopped |
1 medium onion, diced |
2 medium yellow peppers, diced |
1/2 lb mushroom, sliced |
1 cup marsala wine |
2 tablespoons knorr chicken bouillon |
Directions:
1. Combine the egg and milk in a shallow bowl. On a plate, combine the flour and the salt and pepper. Dip the chicken in the egg mixture, the coat both sides with the flour mixture. Refrigerate for 1/2 to 2 hours. In a large skillet, heat the butter and olive oil. Brown the chicken and remove it from the skillet. Add the remaining ingredients. Simmer for 10 to 12 minutes to reduce liquid. Place the chicken back in the skillet and reheat. Serve with angel hair pasta.
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