"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Marsala Recipe

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

Ann Miller
Added: Tuesday, April 7, 2009


4 T butter
4 skinless, boneless chicken breasts
4 shallots, finely chopped
1/2 lb mushrooms, sliced
1/4 C marsala wine
1/2 C cream
1 T lemon juice
Parmesan cheese
cooked penne pasta

Using the flat, smooth edge of a meat mallet, pound the breasts to 1/4" thickness.

In a large frying pan, melt 2 T butter over medium heat.
Add chicken and saute, turning once, until lightly browned, about 2 minutes on each side.
Remove from heat and set aside.

Melt remaining butter in pan.
Add shallots and mushrooms.
Cook until mushrooms are lightly browned, 3-5 minutes.
Add marsala and bring to a boil, scraping up any brown bits from the bottom of the pan.
Add cream and lemon juice and return to a boil.
Season with salt and pepper to taste.

Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.
Cut chicken into slices.

Pour chicken/sauce combination over cooked penne pasta.
Top with lots of Parmesan cheese.




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