Chicken scaloppine marsala
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Chicken scaloppine marsala
  Chicken    Entrees  
Last updated 6/12/2012 12:49:46 AM. Recipe ID 11204. Report a problem with this recipe.
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      Title: Chicken scaloppine marsala
 Categories: Chicken, Entree
      Yield: 4 Servings
 
 
    1 1/2 lb Chicken
  :          SALT
  :          PEPPER
  :          FLOUR
        2 TB BUTTER
        3 TB OLIVE OIL
      1/2 c  dry MARSALA
      1/2 c  BEEF OR CHICKEN STOCK
      1/2 Lb MUSHROOMS -- SLICED
        2 TB BUTTER -- SOFT
  :          PARSLEY -- CHOPPED FRESH
  
  SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL
  OVER LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE
  MEAT ANDMOST FAT. ADD WINE & 1/4 CUP STOCK, BOIL OVER HIGH HEAT FOR A
  COUPLE OF MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10
  MIN. ADD MUSHROOMS. TO SERVE, REMOVE MEAT ADD 1/4 CUP STOCK AND BOIL
  TO REDUCE. REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER
  CHICKEN.
  
  




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Recipe ID 11204 (Apr 03, 2005)

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