I came up with a new favorite Chicken Marsala recipe, starting with a recipe from an old community cookbook. I love that the dish is finished in the oven, resulting in saucy, bubbly, cheesy goodness :) Serve the chicken and sauce over pasta with a leafy green salad or steamed veggie.
4 boneless, skinless chicken breasts, cut into nugget-size pieces
3/4 cup flour (or more, if needed)
2 eggs, beaten
3 or 4 Tbsp. butter
1 cup chicken bouillon (1 cube + 1 cup boiling water)
1 small can of mushrooms
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup Marsala wine
Preheat oven to 375 degrees. Prepare 2 shallow dishes - one with the beaten eggs and one with the flour. Heat 2 Tbsp. of the butter in a large skillet over medium heat.
Dip each chicken piece in the egg, dredge in the flour and then place in hot, buttered skillet. Cook the chicken pieces until golden-brown and no pink remains (adding more butter, as needed). Place cooked chicken in a baking dish.
Reduce heat to simmer/low and add chicken bouillon to the chicken drippings in the skillet. Slowly stir in Marsala wine. Simmer for 3-5 minutes.
While simmering, place mushrooms over the chicken (in the baking dish) and sprinkle with mozzarella and Parmesan cheeses.
Carefully pour the simmering cooking wine and drippings over the chicken in the baking dish. Place in oven to brown for 15-20 minutes until golden and bubbly.