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Category: Chicken
Prep Time: Cook Time: Total Time:
Servings: 6
+ 2-3 eggs beaten with 2 tsp water
+ 1 c. panko (Japanese breadcrumbs)
+ 1 tsp. salt
+ 1/2 tsp. freshly ground black pepper
+ 1 pkg. (1-1/2 lb.) thin sliced boneless, skinless chicken breast fillets (6 fillets)
+ 3 Tbsp. extra virgin olive oil
+ 4 Tbsp. unsalted butter, divided
+ 1 pkg. (8 oz.) fresh white mushrooms, sliced
+ 1 clove garlic, minced
+ 2 Tbsp. Marsala wine
+ 2 Tbsp. fresh Italian parsley leaves, chopped
1. Pour egg into pie plate or shallow bowl. In second pie plate or shallow bowl, mix together panko, salt and pepper. Dip chicken in egg to coat both sides, then lightly press chicken into panko mixture to coat both sides.
2. In 12" skillet, heat oil and 2 Tbsp. butter over medium-high heat. Add chicken and cook 6 to 8 min. or until chicken loses its pink color throughout and internal temperature reaches 165 degrees, turning chicken once halfway through cooking. Transfer chicken to platter; cover with foil to keep warm.
3. In same skillet over medium heat, cook mushrooms and garlic 5 to 6 min. or until liquid from mushrooms evaporates, stirring frequently. Stir in wine reduction, parsley and remaining 2 Tbsp. butter. Cook 1 to 2 min. longer or until butter melts and sauce is heated through. Serve sauce over chicken.
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Marsala Chicken Fillets
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Category: Chicken
Prep Time: Cook Time: Total Time:
Servings: 6
+ 2-3 eggs beaten with 2 tsp water
+ 1 c. panko (Japanese breadcrumbs)
+ 1 tsp. salt
+ 1/2 tsp. freshly ground black pepper
+ 1 pkg. (1-1/2 lb.) thin sliced boneless, skinless chicken breast fillets (6 fillets)
+ 3 Tbsp. extra virgin olive oil
+ 4 Tbsp. unsalted butter, divided
+ 1 pkg. (8 oz.) fresh white mushrooms, sliced
+ 1 clove garlic, minced
+ 2 Tbsp. Marsala wine
+ 2 Tbsp. fresh Italian parsley leaves, chopped
1. Pour egg into pie plate or shallow bowl. In second pie plate or shallow bowl, mix together panko, salt and pepper. Dip chicken in egg to coat both sides, then lightly press chicken into panko mixture to coat both sides.
2. In 12" skillet, heat oil and 2 Tbsp. butter over medium-high heat. Add chicken and cook 6 to 8 min. or until chicken loses its pink color throughout and internal temperature reaches 165 degrees, turning chicken once halfway through cooking. Transfer chicken to platter; cover with foil to keep warm.
3. In same skillet over medium heat, cook mushrooms and garlic 5 to 6 min. or until liquid from mushrooms evaporates, stirring frequently. Stir in wine reduction, parsley and remaining 2 Tbsp. butter. Cook 1 to 2 min. longer or until butter melts and sauce is heated through. Serve sauce over chicken.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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