chicken marsala

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: CHICKEN MARSALA : -------------------------------------------------------------------------------- : 3 lb. boned, skinned, : quartered chicken breasts : 1 egg, beaten : 1 c. flour, seasoned with salt : and pepper : 1/2 c. butter : 1/4 c. lemon juice : 1/2 c. Marsala wine : chopped parsley : Dip chicken in egg and flour. Brown slowly. Arrange in : single layer in ovenproof dish. Melt butter. Add lemon juice : and wine. Pour over chicken. Sprinkle with parsley. Cover : with foil. Bake at 325 degrees for 45 minutes. Serve with noodles or : Fettuccine Alfredo. : Number of servings: 8. : Preparation time: 1/2 hour. : -------------------------------------------------------------------------------- : CHICKEN MARSALA WITH MUSHROOMS I : -------------------------------------------------------------------------------- : 4 large chicken cutlets : salt and pepper : flour : 4 Tbsp. butter : 1 small onion, chopped : 6 mushrooms, sliced : 4 Tbsp. Marsala wine : Sprinkle chicken breasts with salt and pepper; dip in : flour. Heat butter in a skillet and brown chicken breasts : slowly on all sides. Add onion and mushrooms; continue cooking : until vegetables are cooked, about 15 minutes. : Remove chicken to serving plate. Stir in Marsala; stir : over high heat, scraping bottom of skillet, until mixture : bubbles. Spoon pan juices over chicken. Serves 2 to 4. : -------------------------------------------------------------------------------- : SAUTEED CHICKEN MARSALA : -------------------------------------------------------------------------------- : 1 large diced onion : 1 Tbsp. garlic powder : 2 large cloves garlic, diced : 1 stick margarine : 1/2 c. oil : 6 chicken cutlets : 3 small cans mushrooms, : drained : 1 c. Marsala wine : soy sauce to taste : 1 lb. linguine, cooked : Cube cutlets, saute in skillet with oil until tender. : Combine onion, mushrooms and garlic cloves in pan with cutlets. : Cook approximately two minutes. Melt butter in with mixture, : add remaining ingredients. Pour over linguine. : -------------------------------------------------------------------------------- : CHICKEN MARSALA IN WINE : -------------------------------------------------------------------------------- : 4 boneless chicken breasts : 2 cloves garlic : 8 oz. sliced mushrooms : 1/2 c. Marsala wine : 1/2 c. chicken broth : Coat chicken with flour; quick brown on both sides in : frying pan; set aside. Saute garlic and mushrooms for a few : minutes. Add chicken broth and chicken. Put mushrooms on top; : add wine, sprinkle with parsley, salt, pepper and lemon peel. : Cover and cook 35 minutes or until cooked.

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