Chicken Marsala Recipe
Creamy Chicken Marsala RecipeChicken tenderloins are dipped in beaten egg, coated with a mixture of bread crumbs and dry soup mix, cooked in a soup and wine sauce.
1 egg
1 egg white
1 can of condensed cream of mushroom soup
1 cup of Italian-style bread crumbs
3/4 cup of white cooking wine
1 can of mushrooms
1 lbs of chicken tenders
3/4 fat-free milk
1/4 cup flour
1 packet mushroom soup mix
1/3 cup of oil
Egg mixture: Combine egg and egg white, add a splash of milk and whisk together.
Make bread crumb mixture: Stir together flour, mushroom soup mix, and bread crumbs.
Dip chicken tenders in egg mixture, then in bread crumb mixture.
Drain mushroom liquid from can of mushrooms into frying pan and add oil. Heat.
Add chicken tenders to frying pan. Cook on both sides until browned.
Make mushroom sauce while cooking tenders: Mix condensed mushroom soup, mushrooms, 3/4 cup milk and wine. Slowly heat.
Once tenders are cooked and sauce is heated, pour mushroom sauce over tenders. Make sure to cover all of the chicken. Cook over low heat for approximately 10 minutes.
Chicken Marsala Recipes1 chicken breast
3 tablespoons olive oil
flour, to coat chicken
salt and pepper
3/4 cup sweet marsala wine
3 tablespoons knorr's demi-glace
heavy cream (maybe 1/6 cup)
sliced mushrooms
1 tablespoon diced red onions
Add oil to sautee pan and put on medium heat.
Salt and flour chicken breast, pat off excess flour.
When oil is hot, sautee chicken until browned on both sides, remove breast.
Leaving oil in pan, add mushrooms and onions, and a pinch of salt and pepper.
When onions and mushrooms are sauteed add demi glace, cream and marsala, and another pinch of salt.
Reduce until bubles start to slow and sauce thickens, add chicken breast for one minute and turn off heat, flip the chicken breast in the sauce and serve when ready, pour sauce over chicken breast.
