BREADED CHICKEN MARSALA
Serves: 6 to 8
1/2 cup soy sauce 1/2 cup Marsala wine 1 tablespoon Worcestershire sauce 2 tablespoons Dijon mustard 1 tablespoon hot sauce 1/4 cup canola oil 1 whole chicken, cut into 10 pieces (the 2 breasts split into 2 even pieces; 2 wings; 2 drumsticks; and 2 thighs) 1 cup toasted bread crumbs 3 tablespoons unsalted butter, melted Kosher salt Lemon wedges, for garnishMETHOD:
In a bowl large enough to hold all of the chicken, whisk together the soy sauce, Marsala, Worcestershire sauce, Dijon mustard, hot sauce, and canola oil. Remove the skin from the breast and thigh pieces and submerge the chicken in the marinade. Refrigerate for at least 3 hours or overnight. Preheat the oven to 400º degrees F. In a medium bowl, combine the bread crumbs and butter. Mix to blend. Season with salt. Remove the chicken pieces from the marinade, allowing any excess liquid to drip off the chicken pieces, and roll them in the breadcrumbs. Take care to bread all sides of each piece. Arrange them in a single layer on a baking sheet and place in the center of the oven. Bake until the pieces are cooked through (internal temperature of 155º to 160º F) and the chicken and bread crumbs are golden brown, 25 to 30 minutes. Serve over wide egg noodles with lemon wedges and/or Marsala/Sage/Mushroom sauce. MARSALA/SAGE/MUSHROOM SAUCE: flour 3 Tablespoons butter 16-20 leaves of fresh sage 1 cup Marsala wine 5 Crimini mushrooms, sliced 4 Tablespoons butter (salted) salt and pepper to taste Combine the flour and 3 Tablespoons of butter and stir into a white roux. Add the cup of Marsala wine and the sage leaves. Add the mushroom slices to a skillet of the melted 4 Tablespoons of salted butter and saute the mushrooms. Add all to the Marsasla wine sauce. Pour over chicken and noodles.
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