CHICKEN MARSALA


8 SKINLESS & BONELESS CHICKEN BREASTS
2 EGGS
1 1/2 CUP UNFLAVORED BREADCRUMBS
1/3 CUP GRATED PARMESAN CHEESE
1/4 CUP BUTTER
1/4 CUP + 3 TBS. EXTRA VIRGIN OLIVE OIL
1 CUP MARSALA
SALT & PEPPER TO TASTE
2 CUPS SLICED MUSHROOMS


SAUTE MUSHROOMS IN 3 TBS. OLIVE OIL UNTIL GOLDEN AND SET ASIDE

BEAT EGGS WITH A PINCH OF SALT & PEPPER

COMBINE BREADCRUMBS & PARMESAN CHEESE IN BOWL.....AND THEN SPREAD OUT ON A PIECE OF FOIL OR WAXED PAPER

DIP CHICKEN IN EGG

COAT IN BREADCRUMB MIXTURE.  PRESS CRUMBS ONTO CHICKEN WITH THE PALM OF YOUR HAND.  LET STAND 15 MINUTES

MELT BUTTER WITH OIL IN SKILLET.  WHEN BUTTER FOAMS ADD CHICKEN.  COOK OVER MEDIUM HEAD 3 OR 4 MINUTES EACH SIDE.....OR UNTIL THERE IS A LIGHT GOLDEN CRUST

ADD MARSALA

COVER AND REDUCE HEAT.  SIMMER 15 TO 20 MINUTES UNTIL CHICKEN IS TENDER.  IF SAUCE LOOKS DRY, ADD MORE MARSALA.

TURN CHICKEN SEVERAL TIMES DURING COOKING.

ADD SAUTEED MUSHROOMS LAST 5 MINUTES OF SIMMER

TASTE SAUCE AND ADD SALT & PEPPER IF NEEDED.
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THIS IS A CLASSIC RECIPE

MY AUNT PAT DE FILIPI MINTIENS OFTEN MAKES THIS FOR DINNER WHEN WE VISITED AND HAS PASSED THIS RECIPE DOWN TO ME AND TO MY DAUGHTER, DANIELLE.