A delightful twist on the classic Chicken Marsala, featuring tender chicken breasts, a rich mushroom sauce, and a hint of Marsala wine.
Prepare the chicken by washing and patting it dry. Place each breast in a plastic bag and pound it to an even thickness of about 1/4 inch using a meat mallet.
Pounding the chicken ensures even cooking and tenderizes the meat.
In a mixing bowl, whisk together the egg and water to create an egg wash.
Ensure the egg wash is well mixed for consistent coating.
Season the chicken with salt and pepper, then dip each piece into the egg wash, ensuring it's fully coated.
Shake off any excess egg wash to avoid a soggy coating.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken and cook until golden brown on both sides. Remove and set aside.
Cook the chicken in batches if necessary to avoid overcrowding the skillet.
In the same skillet, add the remaining olive oil, onions, garlic, and mushrooms. Sauté until the mushrooms are golden and the onions are translucent.
Stir frequently to prevent the garlic from burning.
Return the chicken to the skillet and pour in the Marsala wine. Cover and simmer on low heat for 20 minutes, allowing the flavors to meld.
Simmering on low heat ensures the chicken remains tender and absorbs the sauce.
Serve the chicken and mushroom sauce over your choice of pasta or mashed potatoes. Garnish with fresh herbs if desired.
Fresh parsley or basil adds a vibrant touch to the dish.
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