Easiest Chicken Marsala Make The Night Before Recipes

EASIER CHICKEN MARSALA

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

EASIEST CHICKEN MARSALA (MAKE THE NIGHT BEFORE)

Steps:

• Scramble egg in small bowl.
• Dip chicken breasts into egg and dredge into bread crumbs on both sides.
• Saute breasts in a small amount of olive oil in a frying pan; set aside.
• Saute mushrooms and garlic in a small amount of olive oil.
• Add broth and wine and bring to a boil.
• Lay chicken breasts side by side in baking dish.
• Pour mushrooms and wine sauce over chicken.
• Marinate overnight in fridge.
• Bake chicken at 350 degrees for 30-45 minutes uncovered until hot.
• Serve with rice or noodles.
• **The sauce absorbs into the chicken so you want alot of sauce to begin with.
• Also realize the alcohol burns off during the cooking.
• If you choose to have less sauce, broth and wine should be of equal proportions.