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Chicken Marsala with Mushrooms


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  • 2 Tbsp unsalted butter
  • 1 tsp unsalted butter
  • 1 lb. large white mushrooms, quartered
  • 1/2 cup dry marsala wine
  • 4 thin sliced chicken cutlets
  • 1/4 cup flour mixed with 1 tsp salt
  • 3/4 cup chicken broth



Step 1

In a large skillet combine 1 TBsp butter and mushrooms. Saute until brorned. In another skillet melt 1 Tbsp butter. Dredge cutlets with flour mixture. Saute chicken in butter until cooked. Add wine and mushrooms to second skillet. Boil to reduce to 2 Tbsp. Add broth-boil 2 minutes to thicken. Remove from heat and swirl in remaining butter.

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