CHICKEN PARMESAN WITH MUSHROOM MARSALA SAUCE
2 to 3 tbsp. olive oil
6 to 8 pats butter
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1 tbsp. herbs
6 single boneless chicken breasts
1 cup flour mixed with salt and pepper on a plate
2 eggs, beaten in med. size bowl
FOR THE MUSHROOM MARSALA SAUCE:
1 lb. fresh mushrooms
3 to 4 tbsp. butter
1/2 cup Marsala wine (or to taste)
Pour oil center of 12-inch frying pan. Place pats of butter around oil; heat slowly to cooking temperature.
Combine bread crumbs, cheese and herbs on plate.
Wash and pat dry chicken. Coat with flour; dip in eggs. Coat with bread crumb mixture. Set aside on rack; repeat procedure for all pieces.
Fry all pieces until golden brown. Pour sauce over chicken just before serving.
Makes 6 servings
2 to 3 tbsp. olive oil
6 to 8 pats butter
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1 tbsp. herbs
6 single boneless chicken breasts
1 cup flour mixed with salt and pepper on a plate
2 eggs, beaten in med. size bowl
FOR THE MUSHROOM MARSALA SAUCE:
1 lb. fresh mushrooms
3 to 4 tbsp. butter
1/2 cup Marsala wine (or to taste)
Pour oil center of 12-inch frying pan. Place pats of butter around oil; heat slowly to cooking temperature.
Combine bread crumbs, cheese and herbs on plate.
Wash and pat dry chicken. Coat with flour; dip in eggs. Coat with bread crumb mixture. Set aside on rack; repeat procedure for all pieces.
Fry all pieces until golden brown. Pour sauce over chicken just before serving.
Makes 6 servings
MsgID: 371726
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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