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Chicken or Veal Marsala Recipe

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

Contributor:  
Contributor:  
Deborah Johnson
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken or veal cutlets (3 oz. each)
Salt and pepper
2 - 3 T. unsalted butter
2 - 4 T. olive oil
1 shallot, chopped
2 - 4 cloves garlic, minced
2 oz. mushrooms, chopped
1/2 c. Marsala
3/4 c. chicken broth
Needles from sprig of rosemary

Directions:
Directions:
1. Season chicken and brown in 1 T. butter and 1 T. olive oil over medium heat (about one and a half minutes each side). Remove from pan and cover.
2. Add 1 T. olive oil, then shallot and garlic, cook about 30 seconds. Add mushrooms with more butter or olive oil if needed. Cook about 3 minutes.
3. Season with salt and add Marsala. Simmer until reduced by half (about 2 minutes).
4. Add broth and rosemary and simmer until reduced by half (about 4 minutes). At this point you can add a thickening agent if needed.
5. Return chicken to pan; stir in remaining butter and season again with salt and pepper to taste.

 

 

 

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