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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Wednesday, July 9, 2008


4 boneless skinless chicken breast halves, pounded inch thick
cup Wondra flour
tsp salt
1/8 tsp fresh ground black pepper
tsp oregano
4 T oil
4 T butter or margarine
1 cup sliced fresh mushrooms
cup Marsala wine

Combine flour, salt, pepper, and oregano and blend well.
Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side until lightly brown. As you turn the breasts to the 2nd side to cook, add the mushrooms around the chicken pieces. When the 2nd side is browned, add the wine around the pieces, cover the pan, and simmer for about 10 minutes. I sometimes sprinkle a little more oregano and wine at the end.
Yields 4 servings.




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