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CHICKEN MARSALA (Mock Veal Dish, Wonderful For Family Or Company) 1 clove garlic sliced, thin and "evenly" 1/4 c. olive oil 4 chicken breasts, split 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 1/4 c. Marsala wine 1/4 c. water 1/4 tsp. chopped parsley 1/8 tsp. salt 1/8 tsp. pepper skillet and lid whole canned mushrooms (if desired, add with Marsala wine mixture)* Debone and skin chicken. Place between wax paper; pound with rolling pin until evenly thin like veal. Cut out any fat or veins. Cut into pieces to resemble veal. Mix together 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Coat chicken both sides with mixture. Heat oil 1/4 cup in skillet. Brown chicken; add garlic after chicken is brown. Just brown "lightly" garlic. Do not over brown garlic. When garlic is light, brown toasted color, "quickly" add: *whole mushrooms, drained, 1/4 cup Marsala wine, 1/4 cup water, 1/4 cup chopped parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper and simmer about 15 to 20 minutes until mixture thickens. If it is too thick, it may be thinned with water. Whole canned mushrooms may be added. Makes 4 nice servings. Buttered Noodles: 2 tsp. olive oil 3 Tbsp. butter garlic powder (not salt, 3 nice shakes) dried parsley (1 shake or fresh chopped) Cook noodles so they are slightly firm. Don't cook until mushy. Drain. Mix olive oil, butter, garlic powder and parsley with noodles. Taste; you may desire more garlic, add to taste. You may desire more parsley; add for more color. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |