Chicken Parmesan with Mushroom Marsala Sauce
Yield
6 servingsPrep
20 minCook
20 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 8 | pats |
butter
|
|
| 1 | cup |
seasoned dry bread crumbs
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
italian seasoning
|
*
|
| 6 | each |
chicken breasts
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 | large |
eggs
beaten in med. bowl |
|
| Sauce | |||
| 1 | pound |
mushrooms
fresh, sliced |
|
| 4 | tablespoons |
butter
|
|
| ⅓ | cup |
marsala wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 8 | pats |
butter
|
|
| 237 | ml |
seasoned dry bread crumbs
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
italian seasoning
|
*
|
| 6 | each |
chicken breasts
|
|
| 237 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
beaten in med. bowl |
|
| Sauce | |||
| 453.6 | g |
mushrooms
fresh, sliced |
|
| 6E+1 | ml |
butter
|
|
| 79 | ml |
marsala wine
|
*
|
Directions
Combine bread crumbs, seasoning and cheese on plate.
Coat chicken with flour, dip in egg, then coat with bread crumb mixture.
Set on wax paper and let stand in refrig 2 to 3 hours.
Place pats of butter in middle of skillet and place olive oil around the butter and fry the chicken until golden brown.
Sauce: Sauté mushrooms in butter.
Add wine. Stir until hot.
Serve the sauce separately and let folks pour it on their chicken themselves.
