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Heather's Chicken Marsala Recipe

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This recipe for Heather's Chicken Marsala, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather (Luis) Hatfield
Added: Monday, July 31, 2006


2 sticks butter
1/4 cup olive oil
2 pounds chicken cutlets, pounded and cut into medallion sized pieces
Salt and pepper to taste
1 pound fresh mushrooms
1 shallot
1 1/2 cups sweet Marsala wine
1 bunch parsley, minced
2 lemons, halved

Preheat oven to 350. Melt one stick of the butter in a skillet and add the olive oil. Dredge the chicken in flour seasoned with salt and pepper. Shake off excess and saute in the butter and oil until golden brown. Place the chicken in an oven proof pan and set aside.
Separate the mushroom caps from the stems. Mince the mushroom stems with the shallot and slice the mushroom caps. Melt the remaining stick of butter in the skillet and saute the shallots and mushrooms, cooking until the mushrooms release their juice. Remove from the heat and add the wine and 1 Tablespoon of the minced parsely. Season to taste and simmer for 5 minutes. While the mixture is simmering, squeeze the juice of the 2 lemons over the chicken. Pour the sauce mixture over the chicken, cover, and bake for 15 to 20 minutes. Garnish with more parsely.




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