March 02 2009

Chicken Matzo Marsala

My mom used to make this all the time. I took her recipe and replaced the breadcrumbs with matzo crumbs.

Serving Size: 6

Ingredients

Chicken
1 ½ pounds chicken breast, sliced thin
4 matzos, ground fine
2 eggs, beaten
3 tablespoons vegetable oil

Sauce
6 tablespoons butter
2 tablespoons potato starch
½ pound mushrooms, sliced thin
1 lemon, juiced
1/3 cup marsala wine
1 cup chicken broth
¼ teaspoon salt
1/8 teaspoon pepper

Preparation

Preheat oven to 350°F

Chicken

Place ground matzo onto a flat plate.

Dip each piece of chicken in egg and then coat on both sides with matzo.

Heat vegetable oil in a large skillet over medium heat, about 30 seconds.

Place chicken into skillet and brown on both sides, about 2-3 minutes per side.

Remove chicken from skillet and pat lightly with paper towels to drain off some of the oil.

Allow chicken to cool, about 10 minutes. Slice chicken diagonally and place in an 8x12-baking dish and set aside. Now go make your sauce.

Sauce

Melt butter in a small saucepan over medium heat.

Sauté mushrooms for about 2 minutes.

Add potato starch, marsala wine, chicken broth, lemon juice, salt, and pepper to mushroom mixture.

Stir until sauce begins to thicken, about 2-3 minutes.

Pour sauce over chicken and bake uncovered for 25 to 30 minutes, chicken should be heated all the way through.

Tags: Italian, Poultry

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Matzo Outside the Box is dedicated to all things matzo, with recipes for year-round use and a blog written from the perspective of Bernie Mendelbaum... more