This was one of my favorite things that my father would make. He usually did not work off a recipe, but luckily, my little sister wrote it down. The chicken cooks in a marsala gravy, so it goes great with a big pile of mashed potatoes! Obligatory “Enjoy”!
You will need:
- 2-3 Chicken Breast
- 1 Egg
- 1 Medium Onion (chopped)
- 1/2 cup Heavy Cream
- 1/2 cup Marsala Cooking Wine
- 1 cup chicken broth
- 1/2 tsp Thyme
- Olive Oil
- 1-2 cups Flour
- 6 Tbs Butter
- Frying pan
- Medium baking dish
Step 1: Preheat oven to 325 degrees. Trim chicken breast. Butterfly into two pieces or cut into strips if the pieces are large.
Step 2: Coat chicken in a 50:50 mix of egg and water. Dredge in flour. Using olive oil, brown both sides under medium/low heat. Set cooked chicken aside in baking dish.
Step 3: To prepare the gravy, melt 6 Tbs butter in pan used to cook the chicken. Add onion and cook until soft, about 5 minutes. Add left over flour from step 2 (about ½ cup). Add 1 cup chicken broth, ½ tsp Thyme, and ½ cup Marsala cooking wine. [Alternate recipe: Substitute marsala wine with white wine and 3 Tbs lemon juice to make Dad’s Lemon Chicken].
Step 4: Bring gravy to a simmer to cook off the wine, stirring occasionally to incorporate the flour. Once simmering, turn heat down to low and allow sauce to simmer until thickened, about 5-15 minutes. Continue to stir occasionally to prevent burning.
Step 5: Once sauce is thickened, remove from heat, and add ½ cup heavy cream. Pour sauce over chicken in baking dish. Cover with foil and bake at 325 for 1 hour.
Beyond Arden 