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Chicken Marsala Recipe

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

Courtney Leonard


1 1/2 lbs chicken
1 box white mushrooms (8 - 10 oz)
2 lbs parsley
3 cloves garlic or 1 large
Can of College Inn Chicken Broth
3/4 cup marsala
1tbs lemon juice
2 tbsp butter and some olive oil

Preheat over to 350

Rinse mushrooms - let drain.
Add 2 tbsp parsley (cut or chopped)
Add garlic
Heat oil and 2 tbsp butter
Brown mushrooms (salt and pepper)
When mushrooms are brown add college innn and marsala, lemon juice.
Raise flame to high
Once it boils lower flame and simmer for 10 minutes.

Bread cutlets, cheese, salt, pepper, and Italian seasoning.

Put cutlets in pan, cover with sauce.
Cook at 350 for 30 minutes covered.

Personal Notes:
Personal Notes:
Nana Anna's recipe




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