"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Marsala Recipe

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

Joan Schuller
Added: Monday, April 27, 2009


6 (4 oz) skinned and boned chicken breast halves; bumps pounded for even cooking.

Vegetable cooking spray

1 1/2 cups Marsala wine
2 Tablespoons olive oil
1 1/2 cups thinkly sliced fresh mushrooms
1 cup sliced sweet red papper
1 cup sliced sweet yellow pepper
1/2 cup sliced green onions
2 cloves garlic, minced
2 3/4 cups chicken broth
1 tablespoon lemon juice
1/2 tsp. dried whole oregano
1/2 tsp. dried whole basil
1/2 tsp. salt
1/2 tsp. pepper
1 Tablespoon cornstarch
1/4 cup chicken broth
Hot pasta (cooked)

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken and saute until tender; remove and set aside. Add wine to Dutch oven, and bring to a boil. Add chicken mixture, and return to a boil.
Combine cornstarch and 1/4 cup chicken broth; stir into chicken mixture. Bring to a boil; boil one minute, stirring constantly. Serve mixture over cooked pasta.

Personal Notes:
Personal Notes:
Elegant and yet simple.




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