"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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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