Chicken Marsala my way

  • Yield: 4 servings


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