Eila Koltun’s Chicken Marsalla

We don’t have enough time and space to list all the recipes of food to be served tomorrow at a Taste of BYBS but there are room for a couple more.

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Ingredients
2 Cups seasoned breadcrumbs
4-6 tbspn olive oil
½ tspn salt
2 cups sliced mushrooms
¼ tspn black pepper
½ cup Marsala wine
½ tspn dried oregano
1 Cup chicken broth
4 skinless, boneless chicken breasts pounded to 1/4 inch thick
½ cup green onions,
1 clove garlic
1 egg, beaten

Cooking Instructions

In a shallow dish or bowl, mix together the bread crumbs, salt, pepper and oregano

Dip chicken breast in the egg then coat it with the bread crumb mixture. Set aside.

In a large skillet heat 4 tbspns olive oil. Saute onions, garlic, and mushrooms until fragrant and lightly brown. Remove this mixture from pan and set aside

Add more oil to pan if necessary. Place bread crumb coated chicken in pan and fry 2 minutes on each side

Add the onion, garlic, and mushroom mixture back to pan. Add ¼ cup of Marsala wine and ½ cup chicken broth.

Simmer chicken about another 5-8 minutes, until no longer pink inside. Add more wine and broth as needed to finish simmering the chicken.

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Better come at 5 to make certain to get a piece of this Chicken Marsala