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.

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Dredge cutlets in potato starch.

3. Heat olive oil in a large skillet over medium-high heat. Fry cutlets in olive oil until chicken is no longer pink.

4. 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.

5. Pour sauce over chicken. (Chicken can be frozen at this point. Add 25 minutes to baking time if baking frozen chicken.)

6. Bake, covered, for 30 minutes.

Recipe tags

Dark chicken cutlets Freezer-friendly Fried schnitzel Gluten free Kosher for passover Mushroom sauce Non-gebrochts Non-gebrokts Pesach Wine sauce

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Jeanie Cohen

4 years ago

Marsala non gebroches chicken, what is the weight of chicken used? Haven’t made it yet but need to know weight of chicken.

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So}mouwmin

Admin

Reply to Jeanie Cohen

4 years ago

I don’t have a specific weight but you can ask your butcher for the average weight of a dark chicken cutlet and multiply it by 6.

brachie ribiat

6 years ago

Chicken stock substitute What can I use instead of chicken stock

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Cnooymow{shman

Reply to brachie ribiat

6 years ago

Vegetable broth should be great.

Cnoymous

Reply to Cnooymow{shman

6 years ago

Osem (MSG free) chicken soup flavoring dissolved in hot water.

Shira Y.

6 years ago

Almond flour? Can I sub almond flour for potato starch? Thanks!

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Cnooymow{shman

Reply to Shira Y.

6 years ago

I wouldn’t say they are interchangeable in general. But for the purpose of dredging and frying it should be fine. Just note the taste will be affected. Not badly, just will be different.