"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 Marsala Recipe

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

Patricia Seamans
Added: Monday, October 5, 2009


1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 teaspoon minced garlic
4 skinless, boneless chicken breast halves pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
3/4 cup Marsala wine
1/4 cup heavy cream

In a shallow dish or bowl, mix together the flour, salt, pepper, garlic powder, italian seasoning 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 on both sides. Remove from pan.
Add minced garlic and mushrooms to the pan and cook for a minute or two. Pour in wine and deglaze. Let the wine reduce for a little bit then add the chicken.
Cover skillet; simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear then add cream.

Personal Notes:
Personal Notes:
Serve with your favorite pasta




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