Traditional Chicken Marsala is an Italian dish of pan-seared chicken cutlets served in a flavorful sauce made with dry Marsala wine from Sicily, sliced mushrooms, and fresh herbs. Delicioso indeed.
But this version mixes things up a bit with crispy chicken cutlets that are served in a tomato-based sauce flavored with the sliced mushrooms, herbs and Marsala wine. The wine gives a distinct depth of flavor to the tasty tomato sauce and each-and-every bite of the crispy chicken dipped in that rich sauce is simply remarkable. Serve this over a simple bowl of olive oil and Parmesan-coated short pasta and a small green salad.
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Crispy Chicken Marsala with Tomatoes
Ingredients:
- 4 thinly sliced chicken cutlets
- salt and pepper
- 3/4 cup AP flour
- 1 large egg, beaten with a fork
- 1 1/2 cups Panko breadcrumbs mixed together with 1/4 cup grated Parmesan or Pecorino cheese
- Olive oil, divided
- 1 yellow onion, thinly sliced
- 8 oz. sliced cremini mushrooms
- 1 1/2 Tablespoons chopped fresh rosemary
- 1/4 cup dry Marsala wine
- 28 oz. jar of your favorite tomato sauce
- Cooked pasta, for serving
Directions:
- Preheat the oven to 250 degrees. Season each chicken cutlet with a pinch of salt and pepper on both sides. Place the AP flour on one plate, the beaten egg on another, and on a third plate the bread crumb mixture. With each cutlet, dip both sides in the flour first (shaking off the excess flour), then the egg on both sides, then the breadcrumbs so that both sides are coated.
- In a large straight-sided saute pan, heat 2 Tablespoons of olive oil over medium-high heat. Cook the coated chicken cutlets for 5 minutes per side, flipping once, or until the chicken is browned and cooked to 165 degrees internally.
- Place the crispy chicken cutlets on a baking sheet in the preheated oven until the sauce comes together.
- To cook the sauce, heat 1 1/2 Tablespoons of olive oil over medium heat; add in the sliced onion and sliced mushrooms, along with 1/2 teaspoon of salt and a grinding of black pepper. Saute along with the chopped rosemary for 7-8 minutes, or until the mushrooms have lost most of their liquid and the onions are tender. Add in your jar of sauce and the Marsala wine; stir, and reduce the heat to low. Cook for an additional 15 minutes, stirring often.
- Serve the crispy chicken cutlets on a bed of the tomato-Marsala sauce, along with some of the cooked pasta if desired.
Tagged: chicken, chicken cutlets, chicken marsala, cremini mushrooms, crispy chicken, crispy chicken marsala, grated Pecorino cheese, Marsala tomato sauce, marsala wine, mushrooms, onions, panko, panko breadcrumbs, tomato sauce
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