Chicken marsala with mushrooms
4 -6 serving
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Flour |
4 | Chicken breast cutlets; (up to 6) | |
Margarine | ||
Oil | ||
½ | small | Onion; chopped |
2 | Garlic cloves | |
½ | pounds | Mushrooms; sliced |
3 | tablespoons | Dry MArsala or sem-dry white wine |
⅔ | cup | Beef stock |
Directions
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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