Chicken Marsala 29 Recipe

  • 4 skinless chicken cutlets (or breasts halved and pounded out)
  • 1/4 cup all purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 tablespoons butter
  • 2 cups sliced mushrooms
  • 1/2 cup marsala
  • 2 teaspoons chicken bouillon granules
  • 1/2 cup water
  • 1 tablespoon snipped parsley
Stir together flour, salt, and pepper. Lightly press chicken pieces into flour mixture on both sides; shake off excess. In a large skillet sauté mushrooms in 1 tablespoon of butter till tender; remove from skillet. In the same skillet cook 2 chicken pieces in 2 tablespoons butter over medium-high heat for 4 minutes, turn to brown evenly. Remove from heat. In a measuring cup mix water, Marsala, 1-tablespoon flour, and chicken bouillon. Reserve. Return mushrooms to skillet. Stir in liquid mixture. Bring to boil. Boil rapidly for 3 to 4 minutes or till mixture is reduced and thick. Stir in parsley. Serve with noodles or rice.
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