OVEN BAKED CHICKEN MARSALA

OVEN BAKED CHICKEN MARSALA
Oven Baked Chicken Marsala is one of my favorite dishes.  I love it anytime, lunch or dinner.  This oven baked recipe is really delicious, and makes this an easy dish to prepare.  This is a wonderful comfort food, served on a bed of garlic spaghetti.  Make sure to keep this recipe handy, because everyone is sure to love it. 

HERE’S WHAT YOU NEED:

1 package of Chicken Cutlets (1 to 2 pounds)

2 Tablespoons of Butter

1 Tablespoon of Olive Oil

1 Cup of Marsala wine

1 large sweet onion – chopped

8 or 9 Mushrooms – sliced

6 – 8 pieces of Bacon – crumbled

1 Tablespoon of Brown Sugar
Garlic salt – to taste

Seasoned salt – to taste

Seasoned pepper – to taste

COOKED SEPARATELY:
1 pound of Spaghetti

3 Tablespoons of butter

Coarse ground garlic salt with parsley

Shredded Parmesan cheese


Parsley – finely chopped

HERE’S WHAT YOU DO:

In a large dish, place the 2 Tablespoons of butter, and place dish in the oven to melt butter.  When butter melts, add olive oil, and Chicken cutlets.  Sprinkle with garlic salt, seasoned sat, and seasoned pepper..   Pour the cup of Marsala wine over the chicken, and bake for 20 minutes, at 350 degrees.  While the chicken is baking, chop the onion, slice the mushrooms, cook, and crumble the bacon.  Remove the dish from the oven, and top the chicken with the chopped onion, sliced mushrooms, and crumbled bacon.  Sprinkle the brown sugar over the top, and place back in the oven for 40 minutes.

While the chicken is cooking, fill a large stock pot or roaster 3/4 full with water. and add a few drops of olive oil.  Bring to a boil, and add spaghetti.  Turn heat down to medium, and cook for about 9 minutes, or until pasta is cooked tender, but still firm.  Drain pasta, and place back in boiling pot.  Add 3 Tablespoons of butter, and sprinkle with coarse ground garlic salt.  Toss to blend. 

When chicken is finished cooking, place Pasta on plates, and sprinkle with Parmesan cheese.  Top Pasta with Chicken cutlet, and toppings.  Spoon Marsala sauce over top.  Garnish with finely chopped parsley.  Serve, and Enjoy!

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