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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easier chicken Marsala Recipe

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This recipe for Easier chicken Marsala, by , is from The Romano Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Sandy


cup all purpose flour
teaspoon garlic salt
teaspoon ground black pepper
teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1/2 cup marsala wine

1. In medium mixing bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in mixture to lightly coat.
2. Heat olive oil and butter in large skillet over medium heat. Fry the chicken in skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken in lightly browned. Stir mushrooms so that they cook evenly.
3. Pour marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.




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