Recipe by BERNOSKYC
"This recipe is a twist on the classic Chicken Marsala."
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skinless, boneless chicken breast halves
oil for frying
sliced fresh mushrooms
onions, thinly sliced
1 (14 ounce) can
1 (16 ounce) package
shredded mozzarella cheese
freshly grated Parmesan cheese
My entire family loved this recipe. I have Celiac's disease, so I used a gluten-free flour mix instead of all-purpose flour. I also used bouillon cubes in boiling water instead of chicken broth (since store-bought chicken broth has gluten). It turned out delicious!
Good....but not great. I did add some seasonings...and rosemary as another reviewer suggested...it does taste a bit bland. I will try to spice this one up a bit. Thanks for the post.
add fresh rosemary- it really improves the dish
I have made this a half dozen times and I love it. Last time, I made this for a dinner party. Easy to make and everyone loved it.
Very delicious and easy to make. The only thing I would cut back on would be the onions, I found that using 3 onions made my 9X13 pan overflow.
Try adding a little salt and pepper to the chicken. That should help bring out more flavor. Salt is the kind of chemical that enhances any flavor. That's the reason it is used in baking. Great recipe!
The addition of Mozarella is delicious, but chicken is missing something. Maybe a good marinade of some sort.
After I cooked the chicken in the oil and before I threw in the onions and mushrooms, I drained out most of the oil left in the frying pan, except for the drippings and a tiny bit of oil. The directions didn't say whether to do that or not, but I didn't want oily sauce. It worked out great. This is a really good recipe! Served with mashed potatoes. Yummmm
* Percent Daily Values are based on a 2,000 calorie diet.
Mozzarella Chicken Marsala
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 276
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