"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cutlets Marsala Recipe

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This recipe for Chicken Cutlets Marsala, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Wold, ManorCare of Boynton Beach
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken cutlets
flour
salt and pepper
4 tbsp. butter
1/2 lb mushrooms cut in half
1/2 cup marsala wine
1/2 fresh lemon

Directions:
Directions:
Dip chicken in flour and season. Saute in butter until brown (approx 3 minutes per side), set aside. In same pan, saute mushrooms 3 minutes. Stir in marsala. Cook a few minutes until sauce slighly thickens. Return chicken to pan and squeeze lemon juice on top.

Personal Notes:
Personal Notes:
Serve with either pasta or potatoes

 

 

 

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