Chicken Breasts With Marsala Wine
|Ground pepper||To Taste|
|Dry unflavored breadcrumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Marsala wine/Port||1 Cup (16 tbs)|
Remove skin from chicken breasts.
Ease flesh away from bones with a sharp knife.
Cut boned breasts in half.
Beat eggs with salt and pepper in a medium bowl.
Combine breadcrumbs and Parmesan cheese in a small bowl.
Spread on aluminum foil.
Dip chicken breasts in beaten eggs, then coat with breadcrumb mixture.
Press mixture onto chicken with the palms of your hands.
Let coated chicken stand 10 to 15 minutes.
Melt butter with oil in a large heavy skillet.
When butter foams, add chicken breasts.
Cook over medium heat 2 to 3 minutes on each side or until chicken has a light-golden crust.
Add Marsala or port.
Cover skillet and reduce heat.
Simmer 15 to 20 minutes or until chicken is tender.
If sauce looks too dry, add a little more Marsala or port.
Turn chicken several times during cooking.
Place chicken on a warm platter.
Taste and adjust sauce for seasoning, then spoon over chicken.