My mother's friend Beth is a great cook. This is her no-fail recipe for Chicken Marsala. What's great is that it can be prepared in advance and frozen.
- Cook & Prep: 50 m
- Serving: 6
For the chicken
Preheat oven to 350°F.
Dredge cutlets in potato starch.
Heat olive oil in a large skillet over medium-high heat. Fry cutlets in olive oil until chicken is no longer pink.
Place fried chicken into a 9- x 13-inch pan. Using the same skillet, sauté mushrooms and garlic until browned. Add wine, lemon juice, stock, salt, and pepper to vegetables. Bring to a boil.
Pour sauce over chicken. (Chicken can be frozen at this point. Add 25 minutes to baking time if baking frozen chicken.)
Bake, covered, for 30 minutes.