Lemon Marsala Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Not sure where this recipe came from originally, but my girlfriend made it for dinner at few years back and it's become a staple at our house. Fancy enough for company. Usually I serve with wild rice and green beans. Hope you enjoy! Ingredients:
3 boneless skinless chicken breasts, cut in half |
1/2 cup butter |
1/2 cup oil |
flour |
2 eggs, beaten (did not add water..it's just the eggs beaten) |
1/4 cup butter |
1 teaspoon minced garlic |
1 teaspoon minced shallot |
2 tablespoons flour |
1 1/2 cups chicken broth |
1/2 cup marsala wine (this is what makes it!) |
1 lemon, juice of |
Directions:
1. Trim chicken.
2. Cut chicken breast in half - pound nice and flat.
3. Heat butter and oil together in skillet.
4. Dredge chicken in flour (mixed with salt and pepper to taste).
5. Shake of excess flour.
6. Dip chicken in beaten eggs.
7. Saute in hot fat until golden on both sides.
8. Drain on paper towel.
9. Place in shallow baking dish.
10. Make sauce;.
11. Melt butter in saucepan.
12. Add garlic and shallots. Saute for a minute.
13. Add flour, stirring constantly. DO NOT ALLOW MIXTURE TO BROWN.
14. Add stock and Marsala and continue to stir until smooth and slightly thickened.
15. Add lemon juice.
16. Pour sauce over chicken and bake until tenders (30 min).
17. Preheat oven to 375.
18. Sprinkle with fresh parsley and add fresh lemon slices when serving.
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