Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is -- simply delicious... A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Sali Marghi is an age old chicken curry recipe that is popular among Parsis 8. Chicken Do Pyaaza Recipe by Chef Marut Sikka This recipe uses double the quantity of onions used in a regular curry, thus the name. A Punjabi favourite with freshly-made garam masala, ginger-garlic, kasoori methi, cream and a host of spices.
Season chicken thoroughly with salt and pepper. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs.
Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter.
Chicken and Broccoli Casserole Recipe Several online reviewers have commented that this is much like the classic recipe, Chicken Divan, but with broccoli florets instead of spears. The creaminess comes from a fat-free white sauce, mayonnaise, sour cream and cream of mushroom soup.
Step 1, Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan. Step 2, Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated. Step 3, Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.