If you pat the chicken dry and dust it with the flour and let it sit for a bit of do the flour in the am and leave in fridge until ready to sautee it will stick to the chicken better and not fall off. This is a method used in commercial kitchens. but not overloading the flour is the key.
Tried it tonight. After reading the reviews, I also added minced fresh garlic, and some minced onions. I also coated the chicken with Potato Flour instead of white flour(less carbs) . I will defintely make it again. Thanks.
I use a similar recipe, though no flour, brown the chicken on one side then flip and add just the wine (no stock). I also cover so it heats through and the chicken absorbs the wine flavor. On simmering heat I cook for 10 mins then add mushrooms till soft. Delicious!
I skip the flour step because it just peels off (add a bit mixed with water at the end to thicken if needed) and just brown the breasts nekkid. I also add way more FRESH mushrooms--like little sponges that absorb all the savory flavors, they are THE BEST part!
Yummy! I used chkn tenders I didnt have marsala wine, so i used white wine, i didnt have chkn stock so i used vegetable broth. i added a lot of more mshrms and i added grlic pwder and onion pwder, didnt coat the chkn w/ flour, added crnstrch in sauce,didnt have lemon so i used lime. will make again
This was great. I had my nephew make it. Very simple. I added a litte onion and garlic powder for flavor. I usd the flour in the sauce to thicken for a gravy instead of breading. The whole family loved it. It will be made again in my house.
I see a lot of comments that the chicken coated in flour got soggy... why not try Panko bread crumbs? the give an excellent crunch and don't usually get soggy. You can find them with the oriental foods in your local grocery store or you can go to an oriental market to get them. - 6/21/09
We loved this. I served it with whole wheat pasta tossed with olive oil, parmesan cheese and parsley. I will make this again but next time I won't coat chicken in flour before browning. Next time I will add the flour to the sauce to thicken before adding the chicken back in.Thanks for sharing!
Very good! However, I found it to be a little too lemony for our tastes so next time I would cut back a little on the juice. I also added the whole can of broth and a little extra wine. Yummy.
This chicken was great! I cooked the chicken breast in Pam instead of oil to save a few calories. Also, I used sodium free, fat free chicken broth. My family loved it! Thank you. P.S. Add extra mushrooms. I used portabellos.
This recipe is wonderful! My fiancee says it tastes like fine dining quality and will be made many times over. The only suggestion to be made is to add a tad more sauce and more mushrooms. Very delicious!
Used ground-up 'grape nuts' (cereal) for the coating and added spices - garlic powder, parsley, spicy pepper etc. (what ever you like to your taste). Did add 1 egg to dip chicken in and then the coating - but this covered about 12-14 chicken tenderloins (prefrozen). Added crunch -stayed on also.GOOD