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CHICKEN MARSALA Recipe

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This recipe for CHICKEN MARSALA, by , is from Dorman Family Cookbook Our Kitchen Favorites, 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:  
Cathy Dorman

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken thighs (or breasts if you prefer)
oil
flour
salt and pepper
1 lb. mushrooms, sliced
1 onion, chopped
1 can cream of mushroom soup (regular or fat free)
1 c. Marsala wine (Dry)
c. chicken broth
c. cream

Directions:
Directions:
Dust chicken thighs with flour seasoned with salt and pepper. Saute in a little oil to brown both sides. Remove from pan. Add sliced mushrooms and onions; saute until cooked down. Add soup, wine and broth. Put chicken back in the pan and coat with sauce. Simmer for 20 to 30 minutes. Add the cream and simmer another 5 minutes. If sauce is too tight, add just a little more broth or hot water to loosen.
Serve over pasta or rice with a side salad or hot green vegetable.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This is a dish that I would put together quickly as I always had the ingredients in the pantry. It's the Marsala wine that really picks up the flavor.

 

 

 

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