"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Veal or Chicken Marsala Recipe

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

Contributor:  
Contributor:  
Al Berger
Added: Sunday, May 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 veal or chicken cutlets, skinless and boneless
2 tbsp. flour
2 tbsp. butter
2 cups mushrooms, sliced
3/4 c. Marsala Wine
1/4 c. water
2 tbsp. fresh parsley, chopped
1/4 tsp. rosemary(optional)

Directions:
Directions:
Pound veal(or chicken) until thin. Dredge lightly on both sides with flour. In large skillet, melt butter and saute mushrooms over medium heat until browned, 10 minutes. Remove and set aside. Add veal to skillet and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan , stir in Marsala wine, water, parsley and rosemary. Heat and pour over veal. Serves 4.

 

 

 

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