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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

La Scala Chicken Marsala Recipe

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This recipe for La Scala Chicken Marsala is from Betty Wallace's Cookbook, 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:  
4 boneless, skinless chicken breasts
Seasoned salt
Olive oil
3-4 tbsp olive oil
3-4 tbsp fresh parsley
1/2 cup dry Marsala win, or to taste
12 lb. fresh mushrooms, sliced about 1/4 inch thick
1/3 cup heavy cream
Lemon slices and parsley for garnish
Directions:
Directions:
Tenderize and flatten breasts to a uniform thickness by placing breasts between two sheets of plastic wrap and pounding them with a mallet or meat pounder until evenly flattened. Season lightly with seasoned salt and place in flat ceramic or glass dish. Pour a few tablespoons of olive oil over and coat both sides evenly. Cover and refrigerate 4-5 hours to marinate.
Place skillet over high heat, add 3-4 tablespoons olive oil to pan and heat. Add parsley and slip breasts into pan. Brown quickly on both sides, about 1 minute or so. Add Marsala wine and cook 1-2 minutes. Remove chicken breasts from pan and add mushrooms; cook briefly. Add cream and cook, stirring constantly, to reduce liquid, scraping and loosening any cooking residues stuck to pan. When sauce has cooked down to a desirable thickness, turn heat down, return chicken breasts to pan, turning them over once or twice to coat them well with sauce, and heat through. Transfer meat and sauce to warm platter; garnish as desired with lemon slices and parsley. Serve immediately.

 

 

 

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