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Sample Recipes from the
"America's Restaurant Recipes" Cookbooks
GardenTM Chicken Marsala
coated chicken breasts skillet fried with sauteed mushrooms in
a Marsala sauce.
1/4 cup cake flour (Wondra)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts -
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
1. In shallow dish, combine
flour, salt, pepper and oregano; stir to blend.
2. In heavy skillet, heat oil
and butter until butter melts and mixture bubbles lightly.
3. Dredge chicken in seasoned
flour; shake off excess; saute in pan 2 minutes for the first
side or until lightly browned; as you turn chicken, add
mushrooms around the chicken pieces. Cook about 2 more
minutes, until lightly browned on the second side; stir
mushrooms. Once the second side is lightly browned, add wine
around the pieces; cover and simmer for 10 minutes.
4. Transfer to plates and
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