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Chicken Marsala Recipe

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

Contributor:  
Contributor:  
Ariel Spengler
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves (about 1 1/4 lbs)
3 tsp. unsalted butter
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 lg. shallot, minced
2/3 c. heavy cream
1/2 c. dry white whine
1/8 tsp marjoram (spice)
1/4 c. coarsely chopped sun-dried tomatoes

Directions:
Directions:
Cut each chicken breast crosswise on the diagonal into 6 equal pieces. In heavy skillet, melt the butter over moderately high heat. Add chicken slices and sprinkle with salt and pepper to taste. Saute over moderate heat turning until the chicken is just opaque throughout, 4 to 5 min. Remove chicken to platter. Add shallot to skillet and saute, stirring until softened about 1 min. Add the cream, wine, marjoram, and sun-dried tomatoes to the skillet. Bring to a boil over moderate heat and cook, uncovered, stirring occasionally until sauce thickens slightly, about 5 minutes. Return chicken to skillet and simmer coating with sauce until headed through (2 - 3 minutes).

Personal Notes:
Personal Notes:
Ariel Spengler is the daughter of Tina (Dohse) Spengler.

 

 

 

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