"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Marsala Recipe

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

Contributor:  
Contributor:  
Gaynor Beiler
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves
1/3 cup flour plus 2 T. divided
3/4 t. garlic powder
1/4 t. pepper
1/2 t. oregano
2 T. olive oil
2T. butter or margarine
8 oz. fresh sliced mushrooms
1 cup Marsala wine
1 cup chicken broth, divided

Directions:
Directions:
On a paper plate, mix 1/3 cup flour, garlic salt, pepper and oregano. Dredge chicken in flour mixture to lightly coat.
Heat olive oil and butter or margarine in a large skillet. Fry chicken for 2 minutes or lightly browned on one side. Turn over and add mushrooms. Cook chicken on the other side until lightly browned. Stir mushrooms, too.
Pore Marsala wine and 1/2 cup chicken broth over chicken. Cover skillet, reduce heat to low. Simmer for 10 minutes, or until chicken is cooked through or when pierced, the juices run clear. While simmering, whisk 2 T. flour with remaining 1/2 cup chicken broth. Add this mixture after the chicken is cooked through and cook on medium heat until sauce is thickened. Serve over pasta.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Extra sauce is always a good thing at our house! That's why I created this recipe with extra sauce. This is Ross' favorite Italian dish.

 

 

 

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