Classic Recipe ~ Chicken Marsala with Mushroom Sauce

For father's day I made my hubby this delicious chicken Marsala dish for dinner. This recipe is actually out of a cookbook I purchased 25 years ago titled Wine in Everyday Cooking by Patricia Ballard. It is a book about "cooking with wine for family and friends". Of course I did take liberties with the original recipe and changed a few things down through the years, but it is basically the recipe published by Ballard. I didn't know it then but wine was to eventually become one of my absolute favorite ingredients to cook with. 

Chicken:

1 1/2 lbs boneless chicken breast, skinned and pounded thin

2 large eggs, whisked

 seasoned bread crumbs

olive oil 

and butter for sauteing

Sauce:

2 1/2 cups Riesling

1 cup sweet Marsala

2 cups low sodium chicken broth

 3 T. lemon juice

2 T arrowroot or cornstarch

1 lb mushrooms cleaned and thickly sliced

2 T. gravy seasoning and browning

Heat oil and butter in a pan. The easiest thing to use is to use an oven proof pan or cast iron skillet. Dip the chicken into the eggs and then roll it in the breadcrumbs until well coated, place in hot pan. Brown the chicken on medium heat about 4 minutes on each side. Remove each piece from the pan and place on a plate, or if you are not using and ovenproof skillet, place chicken in an oven proof baking dish.

Wipe clean the pan of any remaining breadcrumbs which may have burned. Add the Riesling and bring to a rolling boil. Reduce heat and add the Marsala, broth and lemon juice and bring back to a low boil. Remove a ladle full of the hot liquid and mix it with the arrowroot or cornstarch. Stir until the dry ingredient is blended and then return the blended mixture to the boiling liquid in the pan, stirring as you are pouring it into the pan. The pan liquid will begin to thicken. Add the sliced mushroom and cook for about 2-3 minutes. Stir in the gravy seasoning and remove pan from the burner. Add the chicken back to the pan, or pour the sauce over chicken in a baking dish, and place in an oven heated to 350 degrees. Bake the chicken uncovered for 20 minutes.

Every time I make this dish I am amazed at how easy it it to create such a delicious meal. This is a true tried and true recipe...I hope you enjoy it as much as we do here at 

TheBigGiantFoodBasket.

XO

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