Chicken Marsala

Can prepare earlier - Good for entertaining!

Yield: 6 servings
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  • 8 Chicken Breasts (each chicken has 2 breasts
  • Flour for Dredging, salt/pepper freshly ground, to taste
  • Olive Oil for frying
  • 1 Onion - Peeled & slicked
  • 2 Cloves Garlic- Crushed
  • 1/4 cup(s) Dry White Wine, Chablis Type
  • 1/2 cup(s) Sweet Marsala


  1. Debone the Chicken Breasts & remove skin. Pound the breasts thin between 2 pieces of plastic. Dredge in flour seasoned with salt/pepper. Set aside.

  2. In large frying pan, saute the onion and garlic in a bit of olive oil. Saute only until the onions are clear, not browned (I like mine a little browned). Remove from the pan and deglaze the pan with the white wine (I use whatever is open - generally chardonnay). Pour the white wine over the onion and garlic.

  3. Rinse the pan and heat it again. Add a bit of olive oil for frying and saute the chicken pieces, a few at a time, quickly on both sides. They should just begin to brown. Remove them to a warm plate and finish the remaining chicken pieces. Add the onion and garlic to the pan and deglaze with the marsala. Allow the wine to reduce a bit and then pour the sauce over the chicken pieces.

  4. Serves 6-8
May 2011

This recipe is a personal recipe added by nallen39 and has not been tested or endorsed by MyRecipes.

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