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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

CHICKEN MARSALA Recipe

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This recipe for CHICKEN MARSALA, by , is from The Wengryn Family Cookbook Project, 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:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
4 BONLESS SKINLESS CHICKEN BREATS
1 T FLOUR
1 T BUTTER
1 TSP SALT
1 TSP PEPPER
2 SHALLOTS MINCED
1 PKG MUSHROOMS I USE BABY BELLAS
⅓ C MARSALA WINE
1 C HEAVY CREAM

Directions:
Directions:
COAT CHICKEN WITH FLOUR. IN A LARGE SKILLET MELT BUTTER OVER MED HEAT.
ADD CHICKEN BROWN TURNING ABOUT 4 OR5 MIN PER SIDE.SPRINKLE WITH SALT AND PEPPER. TO SKILLET WITH CHICKEN, ADD SHALLOTS, MUSHROOMS (SLICED) UNTIL SOFTENED 1 - 2 MIN. ADD MARSALA WINE COOK STIRRING 1 MIN. ADD 1 C HEAVY CREAM
AND BRING TO A BOIL. COVER OVER LOW HEAT, COOK UNTIL CHICKEN IS COOKED THROUGH, 12 TO 12 MIN. TRANSFER CHICKEN TO A PLATTER. OVER MEDIUM HIGH HEAT BRING SAUCE TO A BOIL. COKK STIRRING FREQUENTLY UNTIL THICKENED, 10 MIN. POUR OVER CHICKEN.

 

 

 

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