After some careful consideration, I decided to make Chicken Marsala. As I have explained previously, when I am hosting a dinner party, I prefer to do the majority of the cooking the day before. I have several recipes that I think taste better when they are made the day before that are perfect for this purpose.
This recipe does take a while to make, and even longer if you are making it for 12 people! It is definitely worth the time though!
Total time: 2 hours
You will need:
3 pounds Chicken Breasts
1 cup Flour (seasoned with Salt and Pepper for dredging)
1 large Onion
1 12 ounce packaged of sliced mushrooms
1 bottle Marsala Wine (available at Whole Foods)
3 cloves Garlic
1 1/2 teaspoons Tomato Paste
1 teaspoon Flour
Heat a large skillet and saute the onion in butter and olive oil. Once the onion has softened, add the mushrooms. Once the mushrooms are soft, add the garlic and saute for another minute. Then add in 1/4 cup Marsala Wine. Saute until the wine has been absorbed. Set aside.
Quarter the chicken breasts. Then beat the eggs in a bowl and add juice from 1/4 of the lemon. Prepare the seasoned flour. Heat a skillet over medium heat. Add enough butter and olive oil to coat the bottom of the pan. Coat the chicken in the seasoned flour, then the egg, and then back in the flour. Then cook until browned.
Preheat the oven to 300 degrees. Place the browned chicken in a greased casserole dish. Then slowly pour the rest of the wine in skillet you used to brown the chicken. Add the tomato paste and 1 teaspoon flour. Stir quickly so the flour does not clump. Using a wooden spoon, scrape any browned bits of chicken off the bottom of the skillet. Stir until the sauce boils. Add the onions and mushrooms and then let boil for another 2 minutes.
Pour the sauce over the chicken into the casserole dish. Let bake for 1 hour or until the chicken is fully cooked.
** I serve this dish with egg noodles.