CHICKEN MARSALA

Photo by dawn a.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FLOUR

  • EGGS

  • BUTTER

  • SLICED MUSHROOMS (AS MUCH AS YOU LIKE)

  • 1 1/2

    CUPS MARSALA WINE

  • 1/4

    CUP WATER

  • 1/2

    CUP CHICKEN BROTH

  • 2

    TBSP HEAVY CREAM

  • 1

    LB LINGUINE, SPAGHETTI, OR ANGEL HAIR

Directions

EGG & FLOUR CHICKEN CUTLETS. IN DEEP PAN OR ELECTRIC FRYING PAN, SAUTE CHICKEN CUTLETS IN BUTTER. REMOVE FROM PAN. SAUTE MUSHROOMS IN BUTTER UNTIL TENDER. REMOVE FROM PAN. ADD TO PAN, WINE, WATER, & CHICKEN BROTH, BOIL, REDUCE HEAT TO LOW - MEDIUM. TAKE OUT ABOUT 1/4 CUP HOT LIQUID & ADD TO IT 4 TBSP FLOUR. STIR GOOD. THEN ADD BACK INTO LIQUID. ADD HEAVY CREAM. THEN ADD TO PAN, CHICKEN & MUSHROOMS. SIMMER FOR ABOUT 20 MINUTES. ( YOU CAN TAKE OUT LIQUID & ADD FLOUR & ADD TO MIXTURE AGAIN IF YOU WANT). AS IT SITS IT WILL THICKEN ( IT DOESN'T HAVE TO BE REAL THICK) SERVE OVER PASTA. IF SAUCE TASTES TO WINEY, ADD MORE CHICKEN BROTH TO TASTE.

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