Easy, No Fuss Marsala Chicken


Recipe of the Week:
131130 Marsala Chicken

  • 4 Boneless, Skinless Chicken Breasts
  • Seasoned Cracker Crumbs
  • Sweet Marsala Wine
  • Sliced Mushrooms
  • Teriyaki
  • Butter
  • Fresh Sprigs of Rosemary

So tender you won’t need a knife!

  • Dredge chicken breasts in seasoned cracker crumbs
  • Fry in electric skillet until golden brown on each side
  • Place in pan and cover. Bake at 350* 30 minutes
  • Sautee mushrooms in butter and Teriyaki
  • Place mushrooms on each chicken breast and add 1/3 C. Marsala to pan
  • Re-cover and bake 15 minutes more
  • Uncover and bake additional 15 minutes.

Just before serving, garnish each breast with a sprig of fresh rosemary.