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Chicken Marsala Recipe

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

Contributor:  
Contributor:  
Karen Reed
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. all-purpose flour for coating
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 T. butter
4 T. olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. cooking sherry

Directions:
Directions:
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Crowd pleaser at Renaissance Dinner.

 

 

 

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