Chicken breasts lightly crumbed and served with a mushroom and Marsala sauce. Serve over pasta.
Merwin L. Chambers
3kg skinless, boneless chicken breast halves
1 cup (125g) plain flour, for coating
2 eggs, whisked
4 tablespoons butter
1 tablespoon vegetable oil
1 cup (250ml) chicken stock
1/2 cup (125ml) Marsala
2.5 cups fresh sliced mushrooms
2 tablespoons dried oregano
2 tablespoons diced fresh parsley
1 beef stock cube
2 teaspoons fresh lemon juice
1/4 cup grated Parmesan cheese for topping
1 pinch salt, to taste
1 pinch ground black pepper, to taste
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Directions Preparation:20min › Cook:30min › Extra time:50min › Ready in:1hour40min
With a meat mallet or rolling pin flatten the chicken breasts. Cut into serving size pieces. Dip in flour. Dip in egg.
Melt 2 tablespoons butter and 1 tablespoon oil in a wide frypan. Saute chicken until light brown. Do not crowd pan. Add more oil if necessary to keep chicken from sticking. Place chicken on a serving plate and keep in a warm oven.
Saute sliced mushrooms in oil and butter keeping in pan until released juices have evaporated and mushrooms begin to brown. Add chicken stock, Marsala, oregano, parsley and beef stock cube. Stir well. Cook over high heat until liquid is reduced by half.
Remove pan from heat. Swirl in 2 tablespoons butter and lemon juice. Season with salt and pepper. Pour sauce over chicken then sprinkle with cheese.
Marsala is a fortified wine produced in Italy. It has a beautiful sweet flavour and is available in most bottle shops. Port can be used as a substitute.