Poultry

Chicken Breasts with Marsala WineNoreen & Marion

Elegant, yet economical.

4 whole chicken breasts
2 eggs
Salt and freshly ground pepper to taste
1 & 1/2 cups dry unflavored bread crumbs*
1/3 cup freshly grated Parmesan cheese
1/4 cup butter
2 tablespoons olive oil
1 cup dry Marsala wine or Port

Remove skin from chicken breasts. Ease flesh away from bones with a sharp knife. Cut boned breasts in half Beat eggs with salt and pepper in a medium bowl. Combine breadcrumbs and Parmesan cheese in a small bowl. Spread on aluminum foil. Dip chicken. breasts in beaten eggs, then coat with breadcrumb mixture. Press mixture onto chicken with the palms of your hands. Let coated chicken stand for 10-15 minutes. Melt butter with oil in a large, heavy skillet. When butter foams, add chicken breasts. Cook over medium heat 2-3 minutes on each side or until chicken has a light-golden crust. Add Marsala or Port. Cover skillet and reduce heat. Simmer 15-20 minutes or until chicken is tender. If sauce looks too dry, add a little more wine. Turn chicken several times during cooking. Place chicken on a warm platter. Taste and adjust sauce for seasoning, then spoon over chicken. Serve immediately.

*Fresh, real breadcrumbs are even better than packaged. Take the lid off near the end so that the breading isn't soggy.

8 servings



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