"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Marsala Recipe

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

Contributor:  
Contributor:  
Jason Tablit
Added: Thursday, October 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 half boneless skinless chicken breast(pounded flat)
1/4 cup flour for dredging chicken( season your flour how you like it)
3/4 cup Marsala wine
1/3 cup chicken stock or broth
3 garlic cloves (minced)
2 shallots(chopped)
2 pkgs mushrooms(cleaned and sliced)
3 or 4 tbsp olive oil
1 tbsp + 2 tbsp butter
1/2 cup chopped parsley

Directions:
Directions:
Lightly coat chicken breast in your seasoned flour. In a large pan, over Med.Hi heat, warm up your olive oil. Melt 1 tbsp of butter in your olive oil and bring back up to temp. Next, brown the chicken on both sides in your oil/butter mix.(approx 4 minutes each side) Once brown, remove the chicken and set aside. Keep the pan over the heat *NOTE: If chicken is not cooked through, dont worry... It will cook some more soon enough. Okay, now add your shallots and garlic and saute for about 3 minutes.(Salt and pepper at this time) Next, add your marsala wine and use a woodspoon to scrape all the bits in your pan that was left over from the chicken. Once pan is scraped, add your chicken stock and continue cooking until your sauce starts to thicken. (appox 10-15 minutes) When your sauce starts to thicken,lower the heat to medium and stir in 2 tbsps of butter, mushrooms, parsely and salt and pepper to taste. Finally, return your chicken breast to the pan and let it cook for another 10 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great recipe! I like to serve over angel hair pasta, but your favorite pasta or rice will do just as good.

 

 

 

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