Shelly's Recipe

MARSALA CHICKEN FILLETS

Category: Chicken

1-2 eggs
1 cup panko breadcrumbs
1 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 lbs thin sliced boneless, skinless chicken breast fillets (6 fillets)
3 tbsp extra virgin olive oil
4 tbsp unsalted butter, divided
1 (8 oz) pkg mushrooms, sliced
1 garlic clove, minced
2-4 tbsp Marsala wine
2 tbsp fresh Italian parsley leaves, chopped

Place eggs into pie plate or shallow bowl and beat. 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.

In 12-inch skillet, heat oil and 2 tbsp butter over medium-high heat. Add chicken and cook 6 to 8 minutes 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.

In same skillet over medium heat, cook mushrooms and garlic 5 to 6 minutes or until liquid from mushrooms evaporates, stirring frequently. Stir in wine reduction, parsley and remaining 2 tbsp butter. Cook 1 to 2 minutes longer or until butter melts and sauce is heated through. Serve sauce over chicken. Serves: 6