- 8
Ingredients
- 4 large skinless chicken breast cutlets (1/4" thickness) (halved)
- 2 eggs
- 1 cup dried bread crumbs
- butter or margarine
- 2 garlic cloves, sliced
- 4 tsp. all-purpose flour
- 1 cup water
- 1/3 cup Marsala wine
- 1 chicken flavor bouillon cube or envelope
- 1/8 tsp. pepper
- 1/4 cup chopped parsley
- parsley sprigs for garnish
Preparation
Step 1
Beat eggs. Place breadcrumbs on plate. Dip chicken in egg mixture and coat with breadcrumbs.
In 12" skillet over medium-low heat, in 2 tablespoons hot butter or margarine, cook garlic and three breaded chicken pieces until chicken is golden brown on both sides, about 6 minutes. Remove chicken to warm platter and keep warm. In same skillet with garlic, melt 2 more tablespoons butter or margarine; cook three more chicken pieces and remove to warmed platter. Repeat with remaining chicken pieces and more butter. Discard garlic.
In same skillet over medium-low heat, melt 1/4 cup butter or margarine. Stir in flour, scraping to loosen brown bits. Gradually stir in water, Marsala wine, bouillon, pepper and chopped parsley; cook, stirring, until mixture thickens and boils. Pour sauce over chicken; garnish with parsley.