Chicken marsala with mushrooms

Yield: 4 -6 serving

Measure Ingredient
¼ cup Flour
4 \N Chicken breast cutlets; (up to 6)
\N \N Margarine
\N \N Oil
½ small Onion; chopped
2 \N Garlic cloves
½ pounds Mushrooms; sliced
3 tablespoons Dry MArsala or sem-dry white wine
⅔ cup Beef stock

Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet. Cook chicken over medium heat until lightly browned.

Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock. Bring to boli and reduce heat.

Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 17, 1998, converted by MM_Buster v2.0l.

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