Chicken Breasts with Marsala Wine Noreen & 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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