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Chicken Marsala

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Makes: 4 servings adjust



  • 1 stick Butter

Step 1

Melt butter in large fry pan.


  • 1 cup Flour
  • 1 teaspoon Salt
  • 12 teaspoon Freshly Ground Pepper
  • 4 Boneless Skinless Chicken Breasts
  • 1 cup Whole Milk

Step 2

Combine flour, salt and pepper. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan.

Step 3

Saute chicken in butter over med-med high heat until browned and cooked through, turning often. Add more butter as needed. (be careful not to break breading off chicken.) remove chicken from pan and place on latter. Keep chicken warm while making the sauce.


  • 34 cup Marsala Cooking Wine
  • 1 cup Sliced Mushrooms

Step 4

Turn heat to medium high and add mushrooms; saute until cooked. With mushrooms still in pan, deglaze with wine, stirring to get all of the good bits off the bottom of the pan. Turn heat to med low and continue to cook sauce, stirring frequently, until sauce has thickened slightly. (Sauce should be tasted frequently, and moe wine or butter can be added as necessary. If sauce doesn't thicken , add a little bit of flour and continue to cook.)

Step 5

When sauce is ready, add chicken back to pan and turn to coat. Remove chicken to serving platter and top with remaining sauce. decoate with parsley sprigs.
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