You are here: Home » Recipes » Chicken Marsala my way Chicken Marsala my way Recipe by DebbiB Yield 4 servings PrintEmail Ingredients 2 -- eggs, scrambled2/3 cup all purpose flour1/2 cup italian breadcrumbs, divided1 teaspoon salt, divided1 teaspoon pepper, divided1 teaspoon garlic powder, divided1 teaspoon onion powder, divided4 -- chicken cutlets, boneless1 tablespoon extra virgin olive oil2 tablespoons light margerine1 small onion, thinly sliced1 small green pepper, thinly sliced10 medium mushrooms, sliced1 small jar roasted red peppers, sliced1 teaspoon garlic, minced1 teaspoon thyme2 -- chicken bouillon cubes1 tablespoon fresh lemon juice1 cup white wine1/3 cup water Instructions 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.