Merwin's Chicken Marsala

Merwin's Chicken Marsala

35

"Boneless, skinless chicken breasts lightly breaded and served with a mushroom and Marsala wine sauce. Serve over pasta."

Ingredients

{{adjustedServings}} servings 547 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg.
  2. Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven.
  3. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half.
  4. Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.
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Reviews

35
  1. 42 Ratings

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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 delic...

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 a...

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!