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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Patte
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless, chicken breast halves cut into 1" pieces (I used a hammer/meat tenderizer to flatten the chicken breasts before cutting into bite size pieces)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sage (I don't think I used the sage)
1 tsp olive oil
1/2 cup finely chopped onions
1/2 lb mushrooms (I like them sliced thin)
1/4 cup marsala cooking wine (I used more, because after each batch of chicken pieces I would create more sauce and place it over the cooked chicken...see personal notes)
1/2 cup chicken broth (I used more as well)
1 T fresh parsley

I served the chicken over brown or long grain rice.

Directions:
Directions:
1. Sprinkle both sides of of chicken with salt, pepper, and sage. Heat the oil in a large non stick skillet over medium-high heat. Add chicken and cook until golden, about 4 minutes per side (about). Transfer to a serving plate and keep warm.

2. Add the onion to skillet and cook, stirring until tender, for 3 to 5 minutes. Add the mushrooms and cook, stirring, for 5 minutes more. Stir in the wine and chicken broth. Bring to a boil and cook until reduced by half, about 5 minutes. Pour over chicken and sprinkle with parsley.

Makes 4 to 6 servings.

Personal Notes:
Personal Notes:
I used the marsala wine and chicken broth in between each batch of chicken and scraped off all the browned bits from the bottom of the pan with a wooden spoon and placed it over the chicken. I waited until all the chicken was done and then cooked the onion, mushrooms, broth, and wine.

 

 

 

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