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Chicken Marsala
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Candy - The Grape Restaurant, Dallas


  • Sauce:
  • 4 tbsp (60 ml). butter
  • 1 tbsp (15 ml). minced shallots
  • 1-1/2 cups (350 ml) brown sauce or thickened demiglace
  • 1/2 tsp (2 ml). sugar
  • squeeze lemon
  • dash garlic puree
  • 1 bay leaf
  • 1/2 cup (125 ml) dry Marsala
  • 1 cup (225 ml) thinly sliced mushrooms
  • Chicken:
  • 12 oz (336 grm). boneless, skinless chicken breasts
  • seasoned flour
  • Melt 2 tbsp (30 ml). butter in saucepan.
  • Add shallots and saute for 5 minutes.
  • Add the brown sauce, sugar, lemon, garlic, and bay leaf.
  • When liquid boils, add the Marsala and simmer gently 5 minutes.
  • Remove bay leaf.
  • Melt remaining butter in small skillet until it begins to brown.
  • Add mushrooms and saute until barely done.
  • Stir mushrooms into sauce.
  • Pound chicken breasts until very thin and dredge in flour.
  • Brown chicken in melted butter on both sides until done.
  • Pour off excess butter and add sauce directly to skillet.
  • Simmer for 30 seconds.
  • Serve sauce on chicken or pass separately in sauceboat.
I have made this with veal and chicken. It is from The Grape restaurant on Lower Greenville Avenue in Dallas, Texas where we enjoyed this dish often in the early 1980's.

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