"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honey-Marsala Chicken Recipe

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This recipe for Honey-Marsala Chicken, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Manwiller, Joyce
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 chicken tenders
1 Tbs olive oil
1/3 cup honey
1 1/2 cups Marsala
1 can chicken broth/garlic
1 tsp chicken stock base
2 tbs Wondra/1/4 c. water

Directions:
Directions:
Heat an electric skillet to 325F. Lightly brown tenders in olive oil. Drizzle with honey and add Marsala. Cook down until liquid is almost evaporated and brown bubbles form, turning chicken to glaze on both side. (Watch carefully, so it doesn't burn.) Remove chicken to platter and keep warm. Pour chicken broth into skillet; add chicken base and Wondra dissolved in water. Stir until thickened. Strain gravy into serving bowl. Serve chicken with gravy, mashed potatoes and peas. Makes 4 servings

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 - 40 min.
Personal Notes:
Personal Notes:
My family's favorite special occasion dinner.

(You can use a jar of chicken gravy added to the skillet instead of broth, chicken base and Wondra)

 

 

 

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