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  • Paula Grubbs

    amazing chicken marsala. i made it for a perfect sunday dinner!

  • Betsy Littau

    {Easy Anytime Dinner} Chicken Marsala Recipe Always looking for a good chicken recipe.

  • Cait K

    Print {Easy Anytime Dinner} Chicken Marsala Recipe Author: Savory Sweet Life Recipe type: Chicken Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 4   An easy but elegant chicken dish! Ingredients 2 skinless, boneless, chicken breasts salt and freshly ground black pepper ½ cup all purpose flour or corn starch for gluten-free up to ½ cup olive or vegetable oil 8 ounces container of mushroom, sliced and cleaned 2 tablespoons butter ½ cup sweet Marsala wine ¼ cup chicken stock ¼ cup sherry or dry white wine Optional: 2 tablespoons heavy cream Garnish with chopped parsley or oregano Instructions plit each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it. Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

  • Su Haggerty

    Marsala chicken Dukan Diet Recipe Chicken breasts-1, Curry powder-1, TBS Garam Masala-3 TBS,  Garlic powder-1TSP, Mushrooms - handful, Red Onions-1/3 small, Skimmed milk-2 TBS Instructions 1. Butterfly the chicken breast so it is thin, making it quicker to cook 2. take garlic salt and curry and add to both sides 3. using grill or over(I use a Foreman Grill) cook until golden brown on both sides 4.While chicken is cooking, cut onion and mushrooms up into small 1/2 x 1/2 in. pieces then add to a saute pan. 5. After mushrooms begin to shrink add milk, then add Marsala wine. Turn down heat and let simmer for another 5 minutes. 6. Plate chicken and spread mushroom/onion mixture on top. 7.ENJOY!

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