Chicken Marsala my way

  • Yield 4 servings


2 -- eggs, scrambled
2/3 cup all purpose flour
1/2 cup italian breadcrumbs, divided
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
4 -- chicken cutlets, boneless
1 tablespoon extra virgin olive oil
2 tablespoons light margerine
1 small onion, thinly sliced
1 small green pepper, thinly sliced
10 medium mushrooms, sliced
1 small jar roasted red peppers, sliced
1 teaspoon garlic, minced
1 teaspoon thyme
2 -- chicken bouillon cubes
1 tablespoon fresh lemon juice
1 cup white wine
1/3 cup water


Preheat oven to 350 degrees.

Preheat oven to 350 degrees Place scrambled egg in a bowl.  IPlace flour, with ½ tsp salt, ½ tsp pepper, ½ tsp garlic and onion powders in a shallow dish and combine.
 Heat margarine and olive oil in large skillet and crumble 1 chicken bouillon cubes into the pan.  Dip chicken cutlet into egg, then flour mixture and place into hot skillet.  Sprinkle the bread crumbs over top side of chicken, brown a few minutes, flip and sprinkle chicken with remaining bread crumbs.  Remove chicken from skillet and set on a clean plate. Add onions and green peppers to pan.  Cook a few minutes until softened and stir often.  Add mushrooms, roasted red peppers and garlic.  Cook until tender.  Place vegetable mixture into a 13 x 9 baking dish, top with chicken.  Add red wine, water, chicken bouillon cube, lemon juice, the ½ tsp salt, ½ tsp pepper, ½ tsp garlic and onion powders and combine.  Increase heat to high and let liquid boil and reduce.  Scrape sides and bottom of pan to incorporate into the liquid.  Pour over chicken and vegetables and bake for 20-25 minutes. 





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