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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0021 -- Kathy McGrath
Added: Tuesday, April 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. - olive oil
4 (4 oz.) - chicken breasts, thin-sliced, skinless & boneless
½ tsp. - salt
½ tsp. - black pepper, coarsely ground
2 c. - mushrooms, sliced
2 tsp. - all-purpose flour
¼ c. - dry Marsala wine
¼ c. - reduced-sodium chicken broth
1 T. - fresh parsley, chopped

Directions:
Directions:
Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and sauté until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm. Add the mushrooms to the skillet; sauté until browned, about 3 minutes. Sprinkle the mushrooms with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken.

Personal Notes:
Personal Notes:
If you can't find thin-sliced chicken breasts, buy skinless boneless chicken breasts. Place a breast between two sheets of waxed paper or plastic wrap, then lightly pound with a mallet or rolling pin. Makes 4 servings, 4 points each. This recipe also works nicely with veal. If you like, try shiitake or portobello mushrooms for a more intense, mushroom flavor.

 

 

 

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