Chicken Marsala added to My Recipes successfully.
Category
Mains
Servings
6
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
My mother's friend Beth is a great cook. This is her no-fail recipe for Chicken Marsala. What's great is that it can be prepared in advance and frozen.
Author:Yeshiva Me'On HaTorah
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Ingredients
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
Chicken
Directions
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.
Recipe Note
Note: This recipe provided with permission from kosher.com
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