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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from The Keays-Homer 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!

Contributor:  
Contributor:  
Taylor Heinrichs

Category:
Category:

Ingredients:  
Ingredients:  
16 fresh sage leaves
8 large, thin slices prosciutto
8 chicken cutlets
2 tablespoons all-purpose flour
1 1/2 teaspoons freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
3/4 cup Marsala wine
2 tablespoons capers in brine, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley (I always omit because I donít like parsley)

Directions:
Directions:
Heat oven to 350į F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto.
Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add 4 of the cutlets, seam-side down.
Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat with 1 tablespoon of the butter and the remaining cutlets.
Transfer the baking dish to oven and cook the cutlets for 5 minutes.
Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits.
Add the capers and parsley.
Stir in the remaining tablespoon of butter.
Spoon the sauce over the chicken.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I found this recipe online but cook it often, especially when having guests over. Itís still delicious without the prosciutto but, of course, even better with it.

 

 

 

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