"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schnell
Added: Monday, July 2, 2007


6 thin chicken cutlets
1 ¾ tsp salt
1 tsp freshly ground black pepper
2 TBS unsalted butter
1TBS olive oil
1 shallot finely chopped
2 cloves of garlic minced
4 oz. assorted mushrooms sliced
½ cup sweet Marsala
1 sprig of fresh rosemary
¾ cup chicken broth

Sprinkle chicken with ¾ teaspoon salt and pepper. In large skillet melt 1 tablespoon of butter and 1 tablespoon of oil over medium heat. Add chicken cook until brown. Transfer the chicken to a plate. In the same pan melt the remaining butter, then add the shallots and garlic sauté until fragrant about 30 seconds. Add mushroom, ½ teaspoon of salt and ¼ teaspoon of pepper and sauté until the mushrooms are tender and juices are evaporate. Add the Marsala and rosemary simmer until Marsala is reduced by ½. Add broth reduce until ½.
Return chicken to sauce, season with salt and pepper.




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