Chicken Marsala with Mushrooms
Try this Chicken Marsala with Mushrooms recipe, or contribute your own. "Garlic" and "Chicken" are two of the tags cooks chose for Chicken Marsala with Mushrooms."My best friend told me, "You can get married now". In her country, Dominican Republic, that is quite a compliment. Not my recipe obviously; however, I make this once a month and my coworkers love it when I share. " - kelleyhubbard
Yield: 4 Ready in 40 minutes
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Chicken Marsala with Mushrooms Preparation
Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet. Cook chicken over medium heat until lightly browned. Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock. Bring to boli and reduce heat. Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice. Posted to JEWISH-FOOD digest by Linda Shapiro
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