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Veal/Chicken Marsala Recipe

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This recipe for Veal/Chicken Marsala is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup vegetable oil
2 cups sliced white mushrooms
Salt and pepper to taste
1/2 cup chicken stock
12 veal scallops or chicken cutlets (about 1 3/4 pounds)
1 cup all-purpose flour
3 Tbsp. butter
3/4 cup Marsala wine

Directions:
Directions:
Put 1/4 cup oil in a medium sauté pan over medium heat. Add mushrooms, salt and pepper, and sauté for about 5 minutes or until mushrooms have exuded most of their juices and are beginning to brown. Drain off excess oil and stir in broth. Simmer for 2 to 3 minutes. Remove from heat and keep warm. Heat remaining oil in large sauté pan over medium high heat. When oil is very hot but not smoking, quickly dredge each veal scallop in flour and carefully place them into the pan. Brown each side, turning once. Using a slotted metal spatula, remove the veal to a warm platter and cover lightly. Brown remaining veal. When all veal has been browned, drain the oil from the pan. Return pan to heat and add butter. When butter has melted, return all meat and any juices to the pan. Raise heat and pour in wine. Carefully ignite the wine and allow the flame burn off. Add the mushrooms to the veal. Season to taste with salt and pepper. Remove veal from pan and place on warm serving platter. Bring mushrooms and sauce to a boil, scraping brown bits from the bottom of the pan. Taste and adjust seasoning. Pour sauce over veal and serve. Serves 6.

Personal Notes:
Personal Notes:
A note from Pat:
I do NOT light the wine on fire! Plus I just adjust these directions from time to time. That way there isn't too many dirty dishes. I use this recipe for Chicken Marsala all the time.

Have to admit, this is a great recipe. Thanks for sharing!

 

 

 

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