Ingredients
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8
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-
1
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1 - 2
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1
-
14
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1
-
-
-
-
-
-
-
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Directions
Easiest Chicken Marsala (Make the Night Before), Used for our Gourmet Club So, easy and delicious I kept thinking am I forgetting to do something May seem like a lot of wine, but alot gets absorbed overnight by the chicken Raves from the Club This is a 5 star recipe for flavor & appearance however baking it in the dish that you have marinated it in does not allow the bottom of the breast to crisp and it remains very soft Next time I would place it on a shallow rack in the oven or pan fry in a non stick pan so both sides get that lovely golden texture , Hi Do I fully cook the breasts before refrigerator??? Ty, Can you add a little flour to make the sauce thicker? And possibly make it the night before and bake the chicken in the oven, make the sauce separately and then combine them before warming the next day
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Steps
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1
Done
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Scramble Egg in Small Bowl. |
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2
Done
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Dip Chicken Breasts Into Egg and Dredge Into Bread Crumbs on Both Sides. |
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3
Done
|
Saute Breasts in a Small Amount of Olive Oil in a Frying Pan; Set Aside. |
|
4
Done
|
Saute Mushrooms and Garlic in a Small Amount of Olive Oil. |
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5
Done
|
Add Broth and Wine and Bring to a Boil. |
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6
Done
|
Lay Chicken Breasts Side by Side in Baking Dish. |
|
7
Done
|
Pour Mushrooms and Wine Sauce Over Chicken. |
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8
Done
|
Marinate Overnight in Fridge. |
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9
Done
|
Bake Chicken at 350 Degrees For 30-45 Minutes Uncovered Until Hot. |
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10
Done
|
Serve With Rice or Noodles. |
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11
Done
|
**the Sauce Absorbs Into the Chicken So You Want Alot of Sauce to Begin With. |
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12
Done
|
Also Realize the Alcohol Burns Off During the Cooking. |
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13
Done
|
If You Choose to Have Less Sauce, Broth and Wine Should Be of Equal Proportions. |
