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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Goodwin
Added: Sunday, March 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
flour for dredging chicken breasts
3T. butter
2T. chopped shallots
1/2 C. Marsala wine
1/4 C. water
1 T. parsley
1/4 tsp. dried crushed rosemary1/8 tsp. salt

Directions:
Directions:
Pound chicken breast halves until 1/4 inch thick. Dredge in flour. I large skillet melt butter, add chicken and cook until browned. Reserve to platter. Add chopped shallots to pan, you may have to add more butter, cook until soft. Stir in Marsala, water, parsley, rosemary, and salt until liquids are reduced and slightly thicker. Return chicken to pan and cover the pieces with sauce. It will thicken more after the chiken has been added. Serve immediately.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
You can also saute sliced mushrooms with the shallots and top the chicken breasts with mushrooms.

 

 

 

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