Rocco's Famous Chicken Marsala
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
57
Spice
59
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Virgin Olive Oil3 cups
Italian Bread Crumbs3 tbsps
Garlic (minced)6 cups
Mushroom (fresh sliced)1.5 cups
Tomatoes (fresh chopped)3 tbsps
Basil Leaves (fresh chopped)1.5 cups
Marsala Wine3 cups
Half-And-Half3 cups
Marinara Sauce1.5 cups
Chicken Broth1 pinch
PepperDirections:
1
For the Chicken Marsala: In a large saute pan, heat the olive oil on medium-high heat
2
Pound chicken breasts lightly on each side flipping twice
3
Place the bread crumbs in a shallow baking dish
4
Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded
5
Place the breasts in the hot pan and saute until lightly browned on each side
6
Drain the oil from the pan
7
The next 2 steps must be done quickly while pan is on the burner
8
Add the minced garlic to the hot pan, NOT on the chicken breasts
9
Add mushrooms, tomatoes, basil and marsala wine
10
Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn
11
Let the alcohol burn off and let the wine soak in for a minute
12
Stir in the half-and-half, marinara sauce, and chicken broth and cook over high heat
13
Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes
14
If serving right away
15
Remove the chicken breasts from the pan and transfer to a serving platter
16
Pour the sauce directly from the pan onto the chicken breasts and serve
17
If making ahead of time and/or for a more tender and juicy Chicken Marsala
18
Do NOT remove the breasts; instead pour the entire contents of the saute pan into a baking dish and put in a preheated 175 degrees F oven for 1 hour
19
Carefully remove chicken breasts and transfer to a serving platter
20
Pour the sauce from the pan over the chicken breasts and serve