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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Book Club Moms of Walnut Creek 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:  
Sandi Hollander

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:
3 large boneless, skinless chicken breasts, split into 6 cutlets
All-purpose flour
2 T canola oil
2 T unsalted butter
Salt & pepper

Sauce:
1 lb baby belle mushrooms, clean & slice
3 T unsalted butter
1 cup Marsala wine
1 cup warm beef stock
1 T flour (to thicken)
Salt & Pepper

Directions:
Directions:
Preheat oven on its lowest setting.

Place cutlets between 2 layers of plastic wrap and pound to " thickness. Pat dry and season with salt and pepper. Dust with flour. Heat oil in a large skillet over medium high heat. Add the butter. In batches, brown the chicken about 3 minutes per side. Place in baking dish, cover with foil and keep warm in oven.

Add 2 T butter to skillet. Add mushrooms and cook until juices release, about 3 minutes. Add the Marsala at a vigorous simmer for about 15 minutes. Add stock and flour and simmer until thick consistency, another 10-15 minutes.

Remove from heat, swirl in 1 T butter and season with salt and pepper. Pour over chicken and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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