"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 ½ lbs. chicken cutlets
1 c. potato starch
½ t. onion powder
½ t. garlic powder
½ t. paprika
3 onions
2 boxes fresh mushrooms
2 cloves garlic
1 ¼ c. water
2 T. potato starch
1 t. salt
½ t. pepper
1 ¼ c. white wine

Directions:
Directions:
Preheat oven to 375º. Prepare a baking sheet by lining it and spraying it with cooking spray. In a bowl, combine the potato starch with onion powder, garlic powder and paprika. Clean the cutlets and slice thinly.
Dip each one in the potato starch mixture and place on baking sheet. Spray with cooking spray. Bake for 15 minutes.
Meanwhile, in a deep skillet, sauté the onions until translucent. Add the sliced mushrooms. Dissolve the potato starch in the water. Add to the onion mushroom mixture. Add salt, pepper and garlic. Bring to a boil and let thicken. Once the mixture is a bit thickened, add wine and let simmer for 5-8 more minutes. Turn off flame. Once cutlets are removed from oven, transfer to a 9 x 13 pan. Pour the marsala sauce over the cutlets. Return to oven for 20 minutes.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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