Follow these steps for perfect results
boneless chicken breasts
pounded
bread crumbs
Parmesan cheese
garlic salt
parsley flakes
dried
butter
unsalted
mushrooms
sliced
Marsala wine
Pound chicken breasts to flatten.
Combine bread crumbs, Parmesan cheese, garlic salt, and parsley flakes in a bowl.
Dip each chicken breast in the bread crumb mixture.
Saute the coated chicken breasts in butter over medium heat.
Cook for 40-45 minutes, or until chicken is cooked through and browned.
Remove chicken from pan.
Add more butter to the pan.
Add sliced mushrooms and Marsala wine to the pan.
Cook until the sauce thickens.
Return the chicken to the pan.
Simmer for 5 minutes to allow chicken to absorb the sauce.
Serve hot.
Expert advice for the best results
Pounding the chicken helps it cook evenly.
Don't overcrowd the pan when sauteing the chicken.
Serve over pasta or mashed potatoes.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and stored in the refrigerator.
Serve the chicken breasts on a bed of pasta or mashed potatoes, and drizzle with the mushroom Marsala sauce. Garnish with fresh parsley.
Serve with pasta or mashed potatoes.
Serve with a side of steamed vegetables.
Pairs well with the savory flavors of the dish.
Discover the story behind this recipe
Popular Italian-American dish.
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