Ready in 1h
Try this Chicken or Veal Marsala recipe, or contribute your own.
"I had a large crowd over, with small kids. So I made both, and doubled the recipe. It was a smash! The kids had the chicken and the adults had the bel. Simply scrumptious ! Thanks for posting this!"
IN A HOT NO STICK pan; saute the garlic until it becomes light brown. In the meantime, dust chicken cutlets w/flour and saute in oil until golden brown on both sides, (in garlic flavored oil). Do it quickly and lightly. Remove from skillet and set aside. ADD the mushrooms and saute until wilted. Pour the 1/2 cup dry Marsala wine into the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock (your own or a good quality store bought brand) and stir very well, reducing the liquid in the pan just a little. Return veal or chicken to the pan and simmer (BARELY) for about 15 minutes. Serve over rice or noodles. NOTE: I have always used fresh mushrooms; tonight I found that my fresh ones were not so fresh so I used two 3oz cans of sliced mushrooms. We could hardly believe our tastebuds; as good or better. You can also hold this in a warm oven. It will wait for you. Remember you can do this with veal as well. I think it is the easiest fanciest dish I have.
hollieadams-simmons 3y ago
Bobrandon 3y agoLove it: suggestion i do with it is bread the chicken in parmasan cheese instead of flour and brown it
mpau0516 5y agoI had a large crowd over, with small kids. So I made both, and doubled the recipe. It was a smash! The kids had the chicken and the adults had the bel. Simply scrumptious ! Thanks for posting this!
mpau0516 5y agoExcellent dish! I made it with both chicken and veal . Both were excellent!