"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from The Family Meal, 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:  
Debbi Clonts

Category:
Category:

Ingredients:  
Ingredients:  
c plus 2 Tbsp extra virgin olive oil
2 c sliced white button mushrooms
8 thin chicken breast cutlets
tsp garlic salt
tsp black pepper
1 c all-purpose flour
1 c Marsala wine
1 c chicken stock
1 Tbsp butter

Directions:
Directions:
In nonstick skillet heat 2 Tbsp oil on medium high heat. Saute mushrooms, stirring occasionally, until tender. Remove from pan and set aside. Season chicken breasts on both sides with garlic salt and pepper. Dredge in flour, shaking off excess. In same pan, heat remaining oil and cook chicken breasts 3 to 5 minutes on each side, or until golden brown. (If browning too quickly, reduce heat and add oil if needed.) Remove chicken from pan and set aside. De-glaze pan with wine, using a wire whisk and stirring briskly to loosen brown bits from bottom of pan. Cook for 1 to 2 minutes, stirring constantly. Add chicken stock and butter, whisking to combine. Return chicken and mushrooms to pan, and cook until heated through. Garnish with parsley, if desired.

Personal Notes:
Personal Notes:
If you do not have chicken cutlets, use boneless breasts pounded to 1/4 to 1/2 inch thick.

 

 

 

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