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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Saturday, January 10, 2009


1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried basil
4 tablespoons butter
2 tablespoons olive oil
4 boneless, skinless chicken breast halves, pounded
8 ounce package fresh mushrooms, sliced
2 good-sized garlic cloves, minced
3/4 cup Marsala wine
some cream or half-and-half
splash or so of chicken broth

In a resealale plastic bag combine flour, salt, pepper and basil. Shake pieces of chicken in mixture to lightly coat.
In a large skillet, add 2 tablespoons butter and the oil. Brown chicken pieces. Continue to add butter or oil as needed. Some of the butter will be absorbed into the chicken.
Set aside chicken on a clean plate. Saute mushrooms and garlic in butter (Continue to add butter as needed; you may use more than the 4 tablespoons.)
Add wine, cream and chicken broth. After about 5-8 minutes of cooking, check mushrooms and continue cooking to desired doneness.
Return chicken to pan and cook, covered, until chicken is tender and juices run clear. Check seasonings and add more salt, cracked black pepper and basil, if needed.
Serve over fettucine, linguine or angel hair pasta.
Note: I added some of the leftover flour mixture to thicken the sauce. Just add a little at a time so it won't lump.

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