Anyone looking for a 20 minute meal packed with flavor and EXTRA sauce to serve with your sides? Yes, please! You will want to make this Wine Chicken recipe time and time again and trust us, it is a fan favorite with guests and it's so easy to double the recipe if you have a crowd.
- 1 lb Chicken Breast, pounded thin (2 breasts halved)
- Salt+ Pepper
- 2 Eggs, beaten
- 3/4 Cup Breadcrumbs
- 2 Tbsp Canola Oil
- 1 Cup Marsala Cooking Wine
- 1/2 Cup Lemon Juice
- 1/4 Cup Parsley Flakes
- Plastic Wrap
- Mixing Bowl
- Large Skillet
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Pound out Chicken Breast to 1/2 inch thin. (Place breast in-between two piece of Plastic Wrap for easier clean-up) Sprinkle with S & P.
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Pour Oil into Large Skillet and head to Medium High
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Dip Chicken Breast in beaten egg, then breadcrumbs, back into egg, and one more coating of bread crumbs.
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Lightly fry breasts in oil until light brown. (Roughly 4 minutes each side) Place on paper towel.
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Drain oil from pan, lower heat to medium-low.
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Pour Marsala Cooking Wine into skillet, add lemon juice.
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Place Breasts in skillet and simmer for 5 minutes, turning once. Sauce will thicken.
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Shake Parsley Flakes over chicken in Skillet and Serve with Rice or Angel Hair Pasta.
