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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Baker Community 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!

Contributor:  
Contributor:  
Lois Venanzi - Baker to Vegas RV Support

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Tenders, 1-2 per person
Flour
Olive Oil
Butter
1-2 packs Fresh Mushrooms, sliced
Sweet Marsala Wine
Chicken Broth

Directions:
Directions:
Dredge chicken in flour to coat. Saute them 2-3 at a time in 2 tablespoons of butter and 1 tablespoons of olive oil until lightly browned and cooked through. Set cooked chicken breast aside on a clean plate.

After chicken cooks, add more butter and olive oil and cook mushrooms in single layer. Add wine and cover the bottom of the same pan with the chicken drippings and mushrooms. Bring to a boil and cook for 2-3 minutes. Add 1 tablespoons of butter and let melt. (If sauce is too thin, sprinkle in a little flour at a time and whisk until smooth.) You can also add a little chicken broth to cut some of the sweet taste.

Return the chicken tenders to the pan with the sauce and keep on low until you are ready to serve over linguini noodles or mashed potatoes. You can toss your noodles with parmesan cheese, salt, butter, and a little olive oil. Serve chicken over noodles or potatoes or on the side.

 

 

 

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