Steph & Sean's Chicken Marsala
2 packages boneless chicken breasts, pounded thin into filets
2 cups flour
2 cups italian seasoned bread crumbs
2 eggs, beaten
7 cloves garlic, minced
1 medium onion, finely chopped
chicken stock (about a cup)
1 package mushrooms, sliced
marsala wine (about a cup)
salt, pepper (to taste)
parmesan cheese (to taste)
1 bunch chopped fresh parsley
What really makes this recipe is the way Stephanie and Sean prepare the chicken...
Dip each cutlet in flour, then egg, then bread crumbs, coating thoroughly. In a large skillet coated with olive oil over medium heat, cook the chicken until golden brown--about 7 minutes a side. Remove chicken from the pan and set aside.
In the same pan with the drippings from the chicken, add garlic and onion. Saute until tender and fragrant. Add mushrooms and Marsala wine. Let simmer for 5-7 minutes. Add chicken stock, salt and pepper and cooked chicken cutlets. Simmer another 10-20 minutes. Just before you're ready to turn off the heat, add parsley and a tablespoon of butter. Stir so that butter melts into sauce giving it a nice glossy finish.
Sprinkle with parmesan cheese and serve!
This dish is great with a side of risotto and a fresh garden salad.
Thanks Sean & Steph! Love you guys!