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CHICKEN MARSALA Recipe

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This recipe for CHICKEN MARSALA is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Chicken Breasts
1 lb Fresh Mushrooms Sliced
Shallots
Marsala Cooking Wine
Olive Oil
Butter
Flour
Fresh Ground Pepper
Salt

Directions:
Directions:
Using about 4 skinless chicken breasts, pound them thin. Put flour, pepper and salt in plastic bag. Place chicken into flour, one piece at a time, covering fully, but not thickly.

Pour olive oil into a good heavy pan or electric skillet over medium heat. You want it hot, not crackling. Toss in a pat of butter to help brown the chicken. If you wish to flavor the chicken with shallots, add them now. Brown chicken on both sides. When chicken is golden, transfer it and the shallots to a plate.

Scrape the good stuff off the bottom of the pan so it's loose. Slosh in the marsala before anything burns. Remember to use lots of marsala as it will reduce to a sauce. After a few minutes, add the mushrooms. Cook over medium low, scraping the bottom fairly frequently. You may add another pat of butter to keep the wine sauce glossy. When the marsala is almost completely reduced, put the chicken back in, flip it to cover completely and then heat until you're sure the chicken is cooked just through. Serve with mashed potatoes and vegetable.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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