"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Marsala Recipe

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

Shirley Baur
Added: Saturday, June 27, 2009


For sauce:

4 c. water
1 T. beef base
3/4 Marsala wine
3/4 marinara sauce
1 stick butter
1/2 c. all purpose flour
1 1/2 c. thinly sliced mushrooms
1/2 tsp. Kitchen Bouquet

For chicken:

6 skinless, boneless breasts (about 8 oz each)
2-3 cups Italian seasoned bread crumbs
1 1/2 sticks melted butter
1 1/2 cups shredded provel cheese

To prepare sauce: In a large sauce pan, stir together water, beef base, Marsala and marinara sauce. Bring to a full boil over med-high heat.
In a separate small pot over medium heat, melt butter. Add flour;whisk until smooth. Cook, stirring, until bubbly, about 4 minutes, then whisk into Marsala mixture. Add mushrooms and Kitchen Bouquet; stir until mushrooms are cooked, about 5 minutes. Keep warm until ready to use.
To prepare chicken: Prepare a medium hot fire in the grill. Dip chicken mixture in melted butter and coat all side with crumbs, patting so that they adhere firmly. Char-grill chicken until cooked through. Serve chicken with sauce and sprinkle cheese on top. (Chicken can also be baked).

Personal Notes:
Personal Notes:
This recipe is from Rizzo's Ristorante




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