| Sharon |
Chicken Marsala:
1. In a ziploc bag, combine about 1 cup of flour seasoned with salt pepper and garlic powder.
2. Shake thin sliced chicken cutlets in flour mixture until coated.
3. In a frying pan over medium heat melt 4 tablespoons butter or margarine. Brown cutlets on both sides until chicken is no longer pink. For multiple batches, you may need to add more butter.
4. After chicken is browned, remove to a separate dish. In pan with the chicken drippings, add 2 tablespoons butter or margarine and 1 package of sliced mushrooms. Saute until mushrooms are soft.
5. Add 1 can chicken broth to pan. Use same can and add 1/2 can of marsala wine. Simmer until reduces to about 1/2 the amount. Thicken sauce with 2 tablespoons of flour or cornstarch dissolved in a little of the sauce, then added back to pan (don't add flour directly to pan or it will clump.)
6. Return chicken to mixture and simmer for another 5-10 minutes.
Posted 6/16/05 12:10 PM
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| CkGm |
Posted by Sharon
Chicken Marsala:
1. In a ziploc bag, combine about 1 cup of flour seasoned with salt pepper and garlic powder.
2. Shake thin sliced chicken cutlets in flour mixture until coated.
3. In a frying pan over medium heat melt 4 tablespoons butter or margarine. Brown cutlets on both sides until chicken is no longer pink. For multiple batches, you may need to add more butter.
4. After chicken is browned, remove to a separate dish. In pan with the chicken drippings, add 2 tablespoons butter or margarine and 1 package of sliced mushrooms. Saute until mushrooms are soft.
5. Add 1 can chicken broth to pan. Use same can and add 1/2 can of marsala wine. Simmer until reduces to about 1/2 the amount. Thicken sauce with 2 tablespoons of flour or cornstarch dissolved in a little of the sauce, then added back to pan (don't add flour directly to pan or it will clump.)
6. Return chicken to mixture and simmer for another 5-10 minutes.
I use this same recipe but I add four thinly sliced green onions. SO good!
Posted 6/17/05 2:54 PM
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