1 - 1 1/2 lbs chicken
breast, thinly sliced
1 cup flour
1 egg, beaten (possibly additional eggs)
1 stick butter
2 tbsp olive oil
1/2 cup chicken broth
1 cup Marsala wine
Salt & pepper
In skillet, melt
butter and add olive oil. Dip chicken pieces in egg, then
dredge in flour to coat. Place chicken in frying pan and fry
until golden on each side. Add chicken broth and remaining
ingredients and simmer in skillet for ten minutes. Transfer
to freezer-safe casserole (foil is ideal), cool, then label
and freeze.
To prepare from
frozen:
Heat oven to 350 degrees and loosely cover casserole with
foil. Bake chicken marsala for 40 minutes, then remove foil.
Continue cooking for 20 minutes or until chicken is thoroughly
cooked. Serve over pasta or rice.
