Chicken Marsala

By jannycerv

Ingredients

• 4 whole large chicken breasts (boned, skinned and halved)
• 2 large eggs
• 1 cup dry bread crumbs
• 2 garlic cloves (sliced)
• 4 teaspoons all­purpose flour
• 1/3 cup Marsala wine
• 1/4 cup parsley (chopped)
• 1 cube chicken­flavored bouillon
• 1/8 teaspoon coarsely ground black pepper
• 3/4 sticks butter
• parsley sprigs (garnish)

Preparation

Step 1

1 With meat mallet, pound each chicken breast half between two sheets of plastic wrap to ¼ inch thickness. In small bowl,
with fork, beat eggs slightly; place bread crumbs in pie plate. Dip chicken pieces into eggs , then into bread crumbs to coat
evenly.
2 In a 12­inch skillet, over medium heat, in 2 tablespoons hot margarine or butter (1/4 stick), cook garlic and three breaded
chicken pieces until chicken is golden brown on each side, about 6 minutes. Remove chicken pieces to warm platter; keep
warm. In same skillet, repeat the above, until all the chicken is cooked and placed on warm platter. With slotted spoon,
remove and discard garlic.
3 In same skillet, over medium­low heat, heat 4 tablespoons margarine or butter (1/2 stick) until melted. Stir in flour,
scraping to loosen brown bits from bottom of skillet. Gradually stir in 1 cup water, then Marsala wine, chopped parsley,
coarsely ground pepper, and chicken bouillon; cook, stirring, until mixture thickens and boils. Boil 1 minute. Pour sauce
over chicken pieces on platter; garnish with parsley sprigs.