Chicken Parmesan with Mushroom Marsala Sauce
Submitted by aftmth
Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
2 hrsChicken Parmesan and Chicken Marsala walked into the same kitchen. This is what they came up with.
Chicken breasts get the full treatment: dredged in flour, dipped in beaten egg, and coated in a crunchy mix of seasoned bread crumbs, grated Parmesan, and Italian seasoning. After a rest in the fridge to set the coating, they fry in a mix of butter and olive oil until golden and shatteringly crisp.
The Marsala mushroom sauce is served on the side so that crust stays crunchy right up until you decide to drench it. A full pound of fresh mushrooms sautéed in butter with a pour of Marsala wine. Simple, rich, and just right.
Kitchen Tips
- Chill the breaded chicken for 2 to 3 hours before frying. This sets the coating so it won’t slide off in the pan.
- Fry in a combination of butter and olive oil. The butter adds flavor while the oil raises the smoke point and prevents burning.
- Serve the Marsala sauce on the side. The whole point of that crispy Parmesan crust is lost if you pour sauce over it before serving.
- Use fresh mushrooms, sliced thick. Canned mushrooms don’t have the texture or flavor to stand up to the Marsala.
Ingredients
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.
Comments
