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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

My (Chicken) Marsala! Recipe

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This recipe for My (Chicken) Marsala!, by , is from If it gets cold reheat it, 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!

Justin Frank


- Stainless Steel pan OR Enameled Dutch Oven
- Spatula
- Plate to hold cooked chicken
-(Optional) Meat Mallet

- 2 Boneless Skinless Chicken Breasts or 4 Chicken Breast Fillets
- 2 Tbsp Butter
- 1 Shallot
- 8 ounces fresh Mushrooms
- 2 cloves Garlic
- 1 cup Marsala or dry White Wine like Chardonnay
- 2 cups Chicken/Vegetable Stock or Broth
- 1 Tbsp flour
- 1 Tbsp Cooking Oil
- Salt & Pepper to taste

- If using chicken breasts, cut each in half horizontally and pound flat; looking for an even thickness of about 1/2 inch. If using chicken fillets, you're good to go.
- Dice up Shallot as fine as possible, cut up mushrooms into bite-sized pieces. Crush or mince garlic cloves.

- Set stove to medium heat, add oil, then saute the chicken breasts until golden brown. Chicken is ready to flip when it releases easily from the pan.
- Do not forget to season. If your chosen stock/broth has salt already in it, be aware of that and adjust accordingly.
- Once chicken has browned on all sides, remove from pan, cover, and set aside. Chicken should be cooked all the way through.
- Add butter and shallot to pan, sweat until translucent. Add mushrooms to pan and continue to cook until they soften and shrink.
- Add crushed garlic and saute until your house smells amazing, 30-60 seconds.
- Sprinkle in the flour and stir to combine, keep stirring for 1-2 minutes. Pour in the white wine and use your spatula to de-glaze the pan. If your home insurance is paid up, you can set the fumes on fire!..briefly.
- Turn heat to medium-high and reduce the liquid, the farther you reduce it the less alcohol there will be in the finished dish.
- Add stock/broth, stir to combine. Return the chicken and the juices to the pan. Bring to a boil and reduce the sauce.
- Once the sauce reduces and thickens, it's ready! Don't forget to taste your sauce for seasoning and adjust if needed.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
PREP: 15-30 min COOK: 25-40 min
Personal Notes:
Personal Notes:
My Sharona!




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