Chicken Marsala

Written By: KPN - Apr• 14•13
Serves 8
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
By author Kathie Plant


  • 4 whole large chicken breasts (boned, skinned and halved)
  • 2 large eggs
  • 1 cup dry bread crumbs
  • 2 garlic cloves (sliced)
  • 4 teaspoons all-purpose flour
  • 1/3 cup Marsala wine
  • 1/4 cup parsley (chopped)
  • 1 cube chicken-flavored bouillon
  • 1/8 teaspoon coarsely ground black pepper
  • 3/4 sticks butter
  • parsley sprigs (garnish)


This recipe comes from my friend and fellow dog lover - Kathie Plant.

I made it Saturday night for the first time and it was really good. My family really liked it and I will definitely make it again (and again).

The recipe calls to pound the chicken breast half between two sheets of plastic wrap to ¼ inch thickness. I find that to be a messy job, so I buy my chicken breasts from Kings Park Meat Market who do it for you. I find their chicken breasts cook up more tender and juicy than those purchased in a grocery store.

I hope you enjoy it and thanks Kathie for a great recipe.


Step 1
With meat mallet, pound each chicken breast half between two sheets of plastic wrap to ¼ inch thickness. In small bowl, with fork, beat eggs slightly; place bread crumbs in pie plate. Dip chicken pieces into eggs , then into bread crumbs to coat evenly.
Step 2
In a 12-inch skillet, over medium heat, in 2 tablespoons hot margarine or butter (1/4 stick), cook garlic and three breaded chicken pieces until chicken is golden brown on each side, about 6 minutes. Remove chicken pieces to warm platter; keep warm. In same skillet, repeat the above, until all the chicken is cooked and placed on warm platter. With slotted spoon, remove and discard garlic.
Step 3
In same skillet, over medium-low heat, heat 4 tablespoons margarine or butter (1/2 stick) until melted. Stir in flour, scraping to loosen brown bits from bottom of skillet. Gradually stir in 1 cup water, then Marsala wine, chopped parsley, coarsely ground pepper, and chicken bouillon; cook, stirring, until mixture thickens and boils. Boil 1 minute. Pour sauce over chicken pieces on platter; garnish with parsley sprigs.

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