"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Classic Style Chicken Marsala Recipe

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

Contributor:  
Contributor:  
Andrew and Anna Rockne
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless boneless chicken breast halves, each halved horizontally
All purpose flour
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh sage
1 cup imported dry Marsala
1 cup canned low-salt chicken broth
1 cup dehydrated wild mushroom mix, or fresh mushrooms, sliced
Fresh sage leaves

Directions:
Directions:
In a medium bowl add 1 cup dried mushrooms and 1 1/2 cups water. Allow to rest for 30 minutes, drain off extra water and pat dry with a paper towel.

Sprinkle chicken with salt and pepper. Dust with flour; shake off excess. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add chopped sage and mushrooms; sauté 1 minute. Add half of chicken. Sauté chicken until golden brown and cooked through out, about 3 minutes per side. Transfer chicken to a platter. Repeat with remaining butter and chicken. Tent chicken with foil. Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves.

 

 

 

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