"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

Katrina's Chicken Marsala Recipe

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

Katrina Loftin Winkel
Added: Tuesday, November 25, 2008


4 tbls butter
4 skinless boneless chicken breasts
4 shallots, finely chopped
½ lb mushrooms sliced
¼ cup dry marsala wine
½ cup heavy cream
1 tsp lemon juice
pepper to taste

In a large frying pan, melt 2 tbls of butter over medium heat. Add chicken and saute, turning once, until lightly browned, about 2 minutes on each side. Remove and set aside.
Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add marsala and bring to boil, scraping any brown bits from the bottom of the pan. Add cream and lemon juice and return to boil. Season with salt and pepper to taste.
Return chicken to pan and cook, turning in sauté, for about 3 minutes to reheat and finish cooking.




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