6 chicken breasts
(cut in half and pounded out thin)
1 can mushroom soup
1 bottle Marsala
1 bunch fresh flatleaf parsley
3 medium eggs
extra virgin olive oil
1 pinch of freshly ground pepper
1 pinch of kosher salt
1 sprinkling of cayenne pepper
semi skimmed milk
(for adding to sauce)
Slice up mushrooms & set aside. Season chicken with garlic powder, salt, pepper & cayenne pepper to taste. Season flour with salt, pepper & garlic powder also. Get your pan hot and ready to add oil & ½ the butter. Dredge seasoned chicken into beaten egg and then into seasoned flour mixture & shake off excess.
Sautee in skillet until lightly golden brown. Take out & set aside. Add sliced mushrooms to the same pan and add more oil if needed. Take out & set aside when tender.
Turn heat on very low and add can of cream of mushroom soup along with some ½ & ½ milk to the skillet stirring until a nice creamy consistency. Not too thin. Add about ½ cup of the wine and add the rest of the butter until melted and the alcohol smell is gone. Your sauce should be creamy and able to cover a decent amount of food.
You can always add more wine, soup & milk if you want more volume. Now add back to the pan your chicken & mushrooms. Cover and let simmer for a few minutes until heated through. Be sure to cover everything with your sauce. Plate your dish and sprinkle the top with the fresh chopped parsley. Enjoy!
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