Merwin's Chicken Marsala Recipe
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Merwin's Chicken Marsala

By: Merwin L. Chambers  
"Boneless, skinless chicken breasts lightly breaded and served with a mushroom and Marsala wine sauce. Serve over pasta."

Rating: This weblink has been rated 32 times with an average star rating of 4.4 Read Reviews (26)

Rate/Review | 1,158 people have saved this

What to Drink?

Wine Sangiovese
 

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 1 cup all-purpose flour for coating
  • 2 eggs, beaten
  • 4 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup chicken broth
  • 1/2 cup dry Marsala wine
  • 2 1/2 cups fresh sliced mushrooms
  • 2 tablespoons dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon meat extract
  • 2 teaspoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese for topping (optional)
  • salt to taste
  • ground black pepper to taste

Directions

  1. With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg.
  2. Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven.
  3. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half.
  4. Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 530 | Total Fat: 20.1g | Cholesterol: 237mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2004 by ChefVin 
I tried this recipe after years of having it in restaurants and wondering what they had used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by MAGGIE MCGUIRE 
This Marsala is wonderful! I made it exactly as Merwin wrote it and it was delicious. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2004 by SWILLYERD 
Good Recipe! I changed a few things though. Instead of using egg and just flour I omited the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2005 by DPWINKLER 
My teenage daughter exclaimed, "Oh my gosh, I can't stop eating this!" It is so tasty, you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2005 by hot4jeter 
I truly enjoyed this recipe, although i did make some changes to compensate for my father's... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2005 by 7EAGLE 
I made this recipe strickly according to the instructions with the exception that I used only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2005 by NANCY6485 
I add garlic and extra lemon for more flavor. Also thicken the sauce with a flour/water mixture MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2006 by merri rosenthal 
this was wonderful. i made a few changes. i added 1 clove of chopped garlic. i also added some... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2005 by DYLANSMOM3 
this was ok. The oregano flavor was a little strong for my taste. I might try it again with... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2005 by Hot Chilli 
This was quite tasty but no where near as good as PORK TENDERLOIN WITH DIJON MARSALA SAUCE... MORE

 
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