"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Friday, September 28, 2007


4 boneless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 tablespoon ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
2 tablespoons butter
1 cup sliced fresh mushrooms
2/3 cup (sweet) Marsala wine
1/4 cup white cooking sherry

With kitchen mallet, pound chicken breasts until flat and thin. Set aside.

In a shallow dish mix together flour, salt, pepper and oregano. Dredge chicken in flour mixture.

Heat oil and butter in a large skillet until hot; cook chicken in batches until golden browned on each side, about 2 minutes per side. Transfer to serving platter and keep warm.

Add mushrooms to same skillet and cook for 2 minutes, stirring. Add wine and sherry, stirring up browned bits. Cook until volume is reduced by half.

Pour sauce of chicken cutlets and serve.




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