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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.
6 dark chicken cutlets (substitute white if preferred)
potato starch
olive oil
10 ounces sliced fresh mushrooms
3 cloves garlic, minced or crushed or 3 cubes Gefen Frozen Garlic
1/4 cup Baron Herzog Chenin Blanc or other white wine
2 teaspoons lemon juice
1 cup Manischewitz Chicken Broth or other chicken stock
salt, to taste
pepper, to taste
Preheat oven to 350 degrees Fahrenheit.
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.
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Hi! I plan on having my oven at 250 over yomtov, should I just keep it in the oven for longer? or rather make it completely and freeze it?
Marsala non gebroches chicken, what is the weight of chicken used? Haven’t made it yet but need to know weight of chicken.
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.
Chicken stock substitute What can I use instead of chicken stock
Vegetable broth should be great.
Osem (MSG free) chicken soup flavoring dissolved in hot water.
Almond flour? Can I sub almond flour for potato starch? Thanks!
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.
Excellent