Chicken Marsala

By linda1949

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

Details

Servings 8

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.