"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pat's Chicken Marsala for Two Recipe

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This recipe for Pat's Chicken Marsala for Two, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Edmondson
Added: Wednesday, July 15, 2009


1 Chicken Breast Sliced Into Medallions*
Salt and Freshly Ground Pepper
1 cup fresh Sliced Mushrooms**
1/4 Cup finely Minced Onion
1T Olive Oil
1T Butter
1/4 Cup Chicken Broth (Bouillon o.k.)
1/2 Cup Marsala Wine
2 T Sherry Wine
2 tsp. Balsamic Vinegar

*partially thawed chicken and sharp knife work well.
**egg slicer works well for slicing mushrooms.

Melt butter and oil in pan. Saute onion until soft, remove to dish. Dredge Chicken in flour, sprinkle with salt and pepper and fry until nicely brown. Add a little more oil if needed.
Add broth and 1/4 cup marsala, cover and simmer 12 minutes. Remove chicken to warm platter. Add mushrooms to drippings and saute 2 to 3 minutes stirring constantly. Add onions to heat. Remove to platter. Add rest of Wine, Sherry and Vinegar. Cook rapidly to reduce liquid by half. Pour gravy over chicken. Serve




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