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Grandma Jacuzzi’s Chicken Marsala Recipe

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This recipe for Grandma Jacuzzi’s Chicken Marsala is from Sacred Heart 6th Grade class , 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:  
6 Boneless, Skinless Chicken Breasts
¼ Cup Seasoned Flour (Flour/Salt/Pepper)
Vegetable Oil
Butter
1lb. White Button or Baby Bella Mushrooms, sliced
1 Shallot
¼ Cup Marsala Cooking Wine
4 oz Sherry Cooking Wine
½ Cup Heavy Cream
Salt/Pepper to taste
Italian Parsley
Directions:
Directions:
Pound (smooth side mallet, ¼ inch thick), Cut in Half Lengthwise & Dredge Chicken in the Seasoned Flour.
Shake Chicken to remove excess Flour and set aside.
In a saute pan, coat pan bottom with vegetable oil and 1 tbsp butter.

Once hot, add the Dredged Chicken. Cook until golden brown on both sides.

In separate pan, heat ¼ cup oil and 2 tbsp butter adding sliced mushrooms and shallots. Stir constantly for 4-5 minutes until sautéed.

Add Marsala wine to the mushrooms/shallots, continuing to stir.

Add the heavy cream and when fully stirred add the cooked Chicken Breasts.
Drain oil from Chicken sauté pan, add Sherry wine to deglaze the pan.

Add the deglazed Sherry wine to the pan with the Chicken and Mushrooms.
Allow to simmer until reduced by roughly a fourth.

Serve Chicken ladling the Marsala sauce and garnishing with Italian Parsley.

 

 

 

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