Happy birthday to Jessica Karnis, one of my best friends! My friend Dancia and I surprised her with a surprise dinner. I knew she loved Italian food and Chicken Marsala turned out to be her favorite. The picture is deceiving because the bowl is actually really deep and this dish can easily serve 5 people with two helpings each.
- 1 1/2 cps virgin olive oil
- 9 (4 oz.) boneless skinless chicken breasts
- 3 cps Italian bread crumbs
- 3 T. minced garlic
- 6 cups, Yes 6 cups! fresh sliced mushrooms
- 1 1/2 cps fresh chopped tomatoes
- 3 T fresh chopped basil leaves
- 1 1/2 cps Marsala wine
- 3/4 cps half and half
- 3/4 cps marinara sauce
- 1 1/2 cps chicken broth
- 1 pinch pepper
- In a large saute pan, heat the oil on medium high heat.
- Pound chicken breasts lightly on each side flipping twice.
- Place bread crumbs in shallow baking dish and bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded.
- Place the breasts in the hot pan with oil and saute until lightly brown on each side.
- Optional: While chicken in cooking, make your favorite pasta or rice to add to the dish. I made tortellini.
- Set chicken breasts on side plate. Drain oil from pan.
- Quickly place pan back on burner and add the minced garlic to the pan.
- Add mushrooms, tomatoes, basil, and Marsala wine to pan and place chicken breasts on top of the ingredients so they cook and chicken does not burn.
- Let the alcohol burn off and the wine soak in for 1 minute.
- Stir in the half and half, marinara sauce, and chicken broth and cook over high heat.
- Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3-5 minutes.
- To serve, place pasta on the bottom of the dish if you like, then remove chicken breasts from saute pan and place on top of the pasta or at the bottom of a dish if not doing pasta. Pour the sauce directly over the chicken breasts and serve.
- Serve with pasta or rice on the side and bread.