"Jacquie" > wrote in message
m...
> Sounds Yummy ....Would you care to share your Chicken Marsala recipe ?
> Jacquie



Why certainly. It is an awesome recipe and everyone likes it.
All ingredients are approximate and flexible.


Evelyn's Chicken Marsala



2 huge chicken breasts, cut in half laterally, making 4 filets or more.

(or pounded out thin, if your butcher will do that for you.)

2 eggs - beaten

white flour

Salt and Pepper



1 can of chicken broth, (or water with knorr bouillion cube)

¾ cup of Marsala wine and ¼ cup of lemon juice.

(use cheap Marsala or you will ruin the dish. I use Cribari or other cooking
Marsala).



A box of mushrooms, sliced up.

Approximately ½ cup (or more) of olive oil for frying.



In a large frying pan, pour in the oil (at least ½ cup) and begin to heat
up.



Salt and pepper the chicken breasts, then dredge in flour on all sides, then
dip into the beaten eggs to coat all over, then place gently into the hot
pan to brown.



When the chicken fillets are nicely browned on both sides, remove to a plate
while you prepare the sauce.



Put all the sliced mushrooms into the same fry pan, (adding a bit more oil
if needed). Sautee the mushrooms a few minutes.



Place a few spoonfuls of flour into the fry pan and make sure it soaks up
the oil. (I use the leftover flour I dredged the chicken in before dipping
it into the egg). It cannot be dry or white appearing, but must be all
dampened with the oil.



Now add all the liquids at once, on top of the mushrooms, flour and oil..
wine, chicken broth, lemon juice... and stir constantly over the heat till
thickened slightly.



Put the browned chicken breasts back into the pan with the sauce, cover and
simmer for 10 minutes or so, till they are fully cooked through.



Serve over rice. I recommend Basmati white rice cooked in an open
microwave dish.

We used 1 cup of rice and 2 ½ cups of water, and microwaved it on high,
uncovered for about 18 minutes. Fluff with a fork after it is done.


NOTE ; you don't have to serve it with rice. For diabetic adaptation just
let the gravy reduce a little more and just serve the sauce over the chicken
pieces.

ENJOY!

--

Evelyn

"Since everything is but an apparition, perfect in being what it is, having
nothing to do with good or bad, acceptance or rejection, one may well burst
into laughter." -Longchenpa