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Chicken Marsala


3 to 4 lbs of Chicken cutlets – cut into strips
Mushrooms -1lb sliced
Marsala wine
Olive oil


Flour the chicken and season with salt & pepper – you can put in a bowl and mix it or lay it on wax paper

Heat the oil and put just enough chicken in the pan not to crowd it. You will not be cooking it all the way – just brown it and put it into a lasagna size pan. Keep browning until it is all finished.

Add butter that was sliced with your Cuiinart Food Processor to pan and sauté the mushrooms – not cooked all the way but just slightly.

Add 3 cups of the wine to the pan. Bring to boil, scraping any pieces off the bottom of the pan. Add to chicken and mushrooms. Cover with aluminum fol. It tastes better if you let it sit and marinate in the wine for awhile.

When you are ready to cook it put into a 350 degree oven cook for 1 hour.


6 to 8 people

Nutritional Information Per Serving

no nutrition information available

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