"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Marsala Recipe

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

Karen Karriker
Added: Monday, January 5, 2009


Spice for Chicken:
1 1/4 tsp. salt
1 tsp. ground black pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1/4 tsp. marjoram
1/4 tsp. garlic powder
4 chicken breast
olive oil

Marsala Sauce:
1/3 c. butter
1 slice prosciutto, diced
2 tsp. minced shallots
2 tsp. minced garlic
2 4-oz can mushrooms, drained
1/4 c. marsala wine
1/4 tsp. ground black pepper
1 c. chicken stock
2 tsp. corn starch
1 tsp. minced fresh parsley
2 tbsp. heavy cream

Mix spices together. Brush each chicken breast with olive oil. Rub spice blend on both sides of breast and grill for 7-8 minutes per side or until done, turning once. Set aside.

Melt butter over low heat in a medium saucepan.

Turn heat up to medium/high to saute the prosciutto in the melted butter for about 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes.

Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.

Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min.




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