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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from Tony and Linda's Family 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:  
1 lb chicken cutlets
¼ cup flour
½ tsp salt
½ tsp pepper
½ tsp basil
3 tbs butter
3 tbs olive oil
½ cup Marsala wine
8 oz. fresh mushrooms sliced
Directions:
Directions:
1. Combine flour, salt, pepper, and basil and dredge chicken in mixture
2. Heat oil and butter in large, heavy, non-stick pan (med-high).
3. Cook chicken 2 minutes on each side, remove to plate
4. Add mushrooms and cook till slightly brown.
5. Return chicken to pan and surround with mushrooms.
6. Add wine and simmer for 10 minutes.

Pound the cutlets uniformly thin - about 1/4 to 1/3 inch flat. *Tip: Buy the thin-sliced chicken cutlets—saves time. Put the flour mixture in a large Ziploc bag and add a couple of chicken cutlets at a time. Shake to coat with flour.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes + cooking time
Personal Notes:
Personal Notes:
I got this recipe from Lisa D'Aquino after she prepared it for a group of 20+ at a family reunion in Delaware.

 

 

 

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