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Chicken Marsala

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Created by rossella rago,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 3 Users Voted

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Description

Chicken Marsala... a dish that goes well in any season and for any occasions.

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Ingredients
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Serves
4
  • 4 Thin cut chicken cutlets
  • 1/2 Cup All-purpose flour
  • 3 Tbsp olive oil
  • 1 Cup Sliced mushrooms - Cremini or baby portobella
  • 1/2 Cup Marsala wine
  • 1 Cup Chicken broth
  • 4 Cloves garlic, sliced
  • 2 Tbsp Butter
  • Salt & Pepper
  • 1 Tbsp Chopped fresh parsley
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Directions/Steps
  1. When you buy the chicken cutlets make sure that they are thin or you may have to pound them with a mallet.
  2. Sprinkle both sides of chicken with salt and pepper as desired.
  3. Dredge the chicken in flour on both sides. Shake off any excess flour.
  4. Heat the EV  olive oil in a large pan over medium-high heat.
  5. Add chicken and  cook for about 3 minutes on each side or until browned.
  6. Remove chicken from pan; Set aside.
  7. Add 2 Tbsp of EV olive oil to the pan and the garlic. Let the garlic turn golden.
  8. Add the mushrooms to the pan.
  9. Saute the mushrooms in pan then add chicken broth and Marsala wine. Let the Marsala reduce.
  10. Add the butter and let it melt.
  11. Add 1 Tsp of flour to further thicken the sauce.
  12. Return chicken to pan, turning to coat well. Cover and cook for 2-3  minutes.
  13. Sprinkle with parsley and serve.
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Reviews
Review by BrittanyBuckx3 , Sunday, 17 January 2016 vote imagevote imagevote imagevote image
Absolutely loved everything about this!
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Review by kristind89 , Monday, 25 January 2016 vote imagevote imagevote image
This was absolutely delicious! I actually used the recipe for pollo al limone for making the chicken, and used the sauce from this. Oh...It was incredible! Chicken Marsala is one of my favorite things. :)
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Review by jckc , Thursday, 21 April 2016 vote imagevote imagevote imagevote image
We loved this and will make again and again. I did add more garlic, but it is strictly a personal preference. Use pappardelle pasta and we felt like we had ordered a gourmet take out.
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