On Line Cookbook
Chicken Marsala
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Recipe Information
Quick, easy, out of this world dish!



  • 4 skinless, boneless breast halves(about 1 lb (.5 kg). total)
  • 1/4 cup (60 ml) all purpose flour
  • 1/4 tsp (1 ml). marjoram crushed
  • 1/8 tsp (1 ml). salt
  • 1 cup (225 ml) sliced fresh mushrooms
  • 2 tbsp (30 ml) sliced green onion
  • 3 tbsp (45 ml) margarine or butter
  • 1/4 cup (60 ml) chicken broth
  • 1/4 cup (60 ml) dry Marsala or dry Sherry (I prefer the Sherry!)
  • snipped fresh parsley (optional)
  • Rinse chicken, pat dry.
  • Place each breast between 2 pieces of plastic wrap.
  • Pound lightly to 1/8 inch thickness.
  • Remove plastic wrap.
  • Stir together flour, majoram, salt and 1/8 tsp (1 ml). pepper.
  • Lightly press chicken pieces into flour mixture on both sides;shake off excess.
  • In a large skillet cook mushrooms and green onion in 1 tbsp (15 ml) margarine until tender; remove from skillet.
  • In the same skillet cook chicken pieces in remaining margarine over medium heat for 4 minutes,turning to brown evenly.
  • Remove skillet from heat.
  • Return mushrooms and green onion to skillet.
  • Carefully add broth and marsala (sherry).
  • Cook, uncovered, for 2 to 3 minutes or till mushroom mixture thickens slightly, stirring occasionally.
  • Transfer chicken to a serving platter.
  • Spoon mushroom mixture over chicken.
  • If desired sprinkle with parsley.

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