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Chicken Marsala
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A rich chicken dish that has an adult flare using dessert wine with red currant jelly base and sour cream sauce. Elegant, Simple, and Delicious.

Laura and Jay's Mom


  • 1/2 cup (125 ml) all-purpose flour
  • 1 large frying chicken, cut in pieces
  • 4 tbsp (60 ml) olive oil
  • salt and freshly ground pepper, to taste
  • 1/2 tsp (2 ml) rosemary
  • 1/2 tsp (2 ml) dried basil
  • 1/2 tsp (2 ml) oregano
  • 2 cups (475 ml) dry Marsala wine
  • 1 10 oz (280 grm). jar red currant jelly
  • 2 cups (475 ml) sour cream, at room temperature
  • hot cooked noodles
  • Preheat oven to 350 degrees (175 C.).
  • Place flour in a bag and lightly dust chicken pieces.
  • Heat oil in a skillet and brown chicken.
  • When browned, season it with salt, pepper, rosemary, basil, and oregano.
  • Pour 1 cup (225 ml) of the Marsala over chicken and simmer, uncovered for 10 minutes or so.
  • Transfer chicken and sauce to an oven proof casserole dish, and add the remaining Marsala wine.
  • Bake uncovered for 45 minutes or until tender.
  • In a separate saucepan, melt jelly and blend in sour cream.
  • When ready to serve the chicken, reserving the juices in the casserole dish, remove just the chicken from the casserole dish and set it aside on an attractive deep lipped serving platter.
  • Blend the sour cream into the juices left in the casserole dish.
  • Serve the sauce in a separate bowl or you can pour it over the chicken in a "smothered" fashion.
  • Serve with hot cooked noodles.
This recipe is fairly inexpensive and very nutritious. It is a company favorite for a hearty and beautiful meal.

Serve with Noodles Basilco, which is posted on this site, http://www.online-cookbook.com/

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