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Friday, January 28, 2011

Chicken Marsala

To prepare chicken tenderloins or thin breasts, pound flat and salt and pepper to taste. Dredge in flour and then egg, then sauté in oil and butter 4 minutes each side.

To prepare sauce:
Start with a liberal amount of olive oil and one dollop of butter in a heavy skillet. Add 1/4 cup onion, 1 garlic clove (smashed), and sauté.
Add 3 teaspoons flour to make a roux, deglaze pan with 1 cup marsala wine. Add mushrooms and chopped fresh parsley. When mushrooms are tender, add 1 1/2 cups beef broth. Let thicken, pour over chicken breasts.  Salt and pepper to taste.
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