Chicken Marsala


  • 3 pounds chicken breasts, skinless, boneless
  • AP flour
  • 2 cups dry bread crumbs
  • 2 large eggs
  • 2 tablespoons water
  • s/p
  • 1 pound crimini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup pancetta or proscuitto, diced
  • 1 cup sweet Marsala wine
  • 3/4 cup chicken stock
  • 3 tablespoons unsalted butter, cold
  • parsley, chopped
  • fresh lemon juice, to taste


  • Pound chicken breasts between plastic wrap to 1/4". Place flour, bread crumbs, and eggs mixed with water, each in one pie plate (fre dredging). S/p chicken breasts and put aside.
  • Heat 1 tablespoon each butter and oil in saute pan. Add pancetta or proscuitto and mushrooms and saute until liquid is freed from the mushrooms.
  • Meanwhile, heat non-stick pan. Add a little butter and olive oil. Dredge chicken breasts in flour, then in egg/water mixture and then in bread crumbs, shaking lightly. Saute chicken lightly, about 5 minutes each side. Place on heated platter and cover lightly with aluminum foil to maintain warmth.


  • Deglaze the chicken pan with Marsala wine and reduce to about 1/2 volume. Add chicken stock and reduce slightly. Add mushroom mixture. Gently stir in butter and tate to correct seasonings. Add a drizzle of lemon. Serve sauce with chicken breasts.SOURCE: Apple Charlotte