"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Cooking Through the Generations with the Brownsteins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Iris Gurney Heyman
Added: Thursday, April 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless & boneless chicken breasts
flour
butter
1 can of chicken broth
2 chicken bullion cubes
1 contained of sliced mushrooms (8 oz)
Marsala cooking wine
salt & pepper

Directions:
Directions:
In a large skillet place a few pats of butter. Let skillet get heat up. Dredge chicken breaks in flour seasoned with salt and pepper. One the chicken is coated in flour place in the heated skillet. Once browned on both sides, add 1 can of chicken broth, 2 chicken bullion cubes, 8 oz sliced mushrooms and a cup of Marsala cooking wine. Simmer covered on medium heat until chicken is tender and the sauce is thick.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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