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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from The Kiernan-Lewis 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!

Susan Kiernan-Lewis


9-oz cremini mushrooms
1 lemon
2 boneless skinless chicken breasts
4 TB butter
2 TB Dijon mustard
1/4-cup flour
1 cup chicken stock
1/2-cup Marsala wine
1cup heavy cream
1/8-oz parsley

Reheat oven to 425║

Wipe mushrooms clean and slice. Halve lemon.
Pat chicken breasts dry with paper towel. Put between plastic wrap and hammer flat.

SautÚ mushrooms in 2 TB butter. Season with salt and pepper. Cook until mushrooms are tender and beginning to crisp--about 8 minutes. Remove to a bowl. Wipe pan clean.

Put flour on a large plate. Season chicken all over with 1/2 tsp salt and pepper. Dredge chicken in flour, shaking off excess. Return pan from mushrooms to medium-high heat with remaining butter and 1 tsp olive oil. When butter if foamy, add chicken and cook until no longer pink inside. Transfer to a plate and set aside.

Return mushrooms to chicken pan and increase heat to high. Stir in chicken stock and Marsala. Bring t a boil. Cook, stirring occasionally, until liquid is reduced by half--5-6 minutes.

Reduce heat to medium high and add 2 TB heavy cream, half the parsley, and the juice of 1 lemon. Cook to thicken and then return chicken to pan with s sauce to warm through.




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