This is the new BAKED recipe Charlene found - Way to go Girl!!

 

 

Marsala Baked Chicken Breasts

1/3 cup fine breadcrumbs (plain)

1/3 cup grated Parmesan cheese

2 Tbsp parsley flakes

1/2 tsp paprika

8 to 10 chicken tenderloins (I always trim off a little of the edge where that "signature" tenderloin vein sticks out.)

cooking spray oil

2 Tbsp butter

1/3 to 1/2 cup Marsala wine (I've been using Taylor brand, purchased from Krogers, in dessert wines)

Preheat oven to 350º F. Spray baking dish (I use a 9 x 12-ish glass dish) with vegetable baking spray. Combine the first 4 ingredients in a small, flat bottom bowl. Mix well. Salt and pepper one side of the chicken, then dredge in breadcrumb mix. Arrange chicken in baking dish. Dot chicken with butter. Cover with foil and bake 20 minutes. After 20 minutes, pour the wine all over/around chicken tenderloins, and bake for an additional 20 minutes. (No need to do the uncovering and baking an extra 5 minutes, as mentioned in the original recipe. And, for the wedding reception, we may even want to cut down another 5 minutes or so on the total baking time, since these will go into the warming ovens and will probably continue to bake a small amount. We don't want them getting dried out before we serve them!)

Marsala Sauce (this stuff is very tastey, and pretty!!)

3 Tbsp olive oil

1/4 cup onion, diced

1 tablespoon garlic (I used the jarred, minced garlic - so much quicker)

1/2 lb sliced white mushrooms

3Tbsp flour (I have also had to add 1 1/2 tsp cornstarch, mixed w/small amount cold water, to thicken properly)

1/2 cup Marsala wine

1 1/2 cups beef stock

Salt and pepper to taste (I have never added any salt or pepper, and we don't miss it!)

Add olive oil to a heavy, hot saucepan. (When making a double batch of this, I actually used my wok fry pan - it worked perfectly.) And onions, garlic, and mushrooms to hot oil, and saute until mushrooms are tender ( 3- 4 minutes). Add flour and mix and cook 1 minute more, then remove pan from burner and mix in Marsala wine to deglaze pan. Add beef stock and cook until thick and flavors are blended. (If you start this right after you put the chicken in the oven, it will be done just as the chicken is finished baking.)