"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

Marsala Sauce for Chicken Recipe

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

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Sunday, September 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter
2 T. flour
1 clove garlic
1/4 c. chopped scallions
1 c. water
1 tsp. bouillon
1/3 c. Marsala wine
salt and pepper, to taste
1 can drained artichoke hearts
1 8 oz. package fresh sliced mushrooms

Directions:
Directions:
Melt butter. Saute garlic clove and remove. Saute mushrooms and scallions. Add flour. (You may need a little more flour depending on liquid from the mushrooms) Stir in water slowly. Add the bouillon, Marsala wine, artichoke hearts and salt and pepper to your taste. Serve over grilled or baked chicken.

 

 

 

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