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    Pure Gold Chicken Marsala

    Source of Recipe


    List of Ingredients

    3 Tablespoons flour
    1/2 teaspoon ground pepper
    4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
    4 tablespoons butter or margarine
    1 Tablespoon vegetable oil
    1/2 cup chopped onion
    2 garlic cloves, chopped
    1/2 pound mushrooms, sliced
    3 Tablespoons dry marsala
    2/3 cup beef stock (I used chicken broth)
    Salt to taste


    1. Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat;
    shake off excess.

    2. In large frying pan, heat 2 tablespoons of the butter and oil over medium heat. Add
    chicken and cook until lightly brown, about 3 minutes a side. Remove and keep warm.
    Add onion and garlic and saute until onion is tender, about 3 minutes. Add
    mushrooms and cook until they are lightly browned, 3 to 5 minutes.

    3. Return chicken to pan, stir in Marsala and stock. Bring to a boil, reduce heat, and
    simmer until liquid reduces by one-third. Whisk in remaining butter. Season with salt
    and additional pepper to taste. Serve with buttered, parsleyed noodles




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