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Serves/Makes:6 to 8
- 2 cans sliced mushrooms, drained
- 6 to 8 pieces chicken cutlet, pounded thin.
- 1 stick salted butter, melted
- Flour (add to desired consistency)
- 2 cans chicken broth
- 1/2 to 1 cup (225 ml) Marsala wine or Marsala cooking wine
- Gravy master (a few drops)
- Vegetable oil enough to cover bottom of frying pan.Dredge
- Heat oil in large electric frying pan or large stove-top frying pan.
- Dredge washed, pounded cutlets in flour, fry in hot frying pan, till golden.
- Remove chicken pieces to plate.
- Pour out oil.
- Melt butter in small pot with flour to consistency.
- In same frying pan, add mushrooms, chicken broth, melted butter with flour, a few drops gravy master. Stir well. Add cooked chicken.
- Cover and simmer, for about 1 hour, or more, turning chicken occassionally.
- 1/2 hour before chicken is done add Marsala wine, stir into mixture well, then cover and simmer, till ready to serve.
- You may want to serve a red sauce with pasta as a side, or egg noodles with butter and parmesan. A nice salad, and Italian bread or garlic bread. This version of chicken marsala is one of the best, never had it this good in a restaurant. Hope you enjoy!!!!
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