Chicken MarsalaAdd To My Recipes
1 hour 5 minutes
6 dark chicken cutlets (substitute white if preferred)
Mishpacha Potato Starch
Bartenura Olive Oil
10 ounces sliced fresh mushrooms
3 cloves garlic, minced or crushed or 3 cubes frozen garlic
1/4 cup white wine
2 teaspoons lemon juice
1 cup Manischewitz Chicken Broth or other chicken stock
salt, to taste
pepper, to taste
Preheat oven to 350 degrees Fahrenheit.
Dredge cutlets in potato starch.
Heat olive oil in a large skillet over medium-high heat. Fry cutlets in olive oil until chicken is no longer pink.
Place fried chicken into a nine- by 13-inch pan. Using the same skillet, sauté mushrooms and garlic until browned. Add wine, lemon juice, stock, salt, and pepper to vegetables. Bring to a boil.
Pour sauce over chicken. (Chicken can be frozen at this point. Add 25 minutes to baking time if baking frozen chicken.)
Bake, covered, for 30 minutes.
Note: This recipe provided with permission from kosher.com
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