Title: Chicken Marsala
Categories: None
Yield: 4 Servings

1 1/2 c Fresh mushrooms such as
-porcini, shitake, button,
-or portabella, washed, cut
-in quarters or sliced
1/4 c Green onion
4 ts Margarine or butter
4 Boneless skinless chicken
-breast pounded to thin
1/8 ts Salt
1/8 ts White pepper
1/3 c Dry marsala or dry sherry
1/4 c Chicken broth
1 tb Snipped fresh parsley

In 12 in. skillet cook mushrooms, and green onion in 2 tea. of margarine
for 4 - 5 minutes or until tender. Remove from skillet and set aside
Meanwhile rinse veal or chicken with paper towels. Place between 2 sheets
of clear plastic wrap. Working from center to edges, pound lightly with
flat side of a meat mallet. Remove wrap, continue thinning all pieces of
chicken until thin. Sprinkle meat with salt and pepper. Cook veal or
chicken in same skillet using about 2 tea. butter or margarine about 1
minute on each side. Transfer to warm dinner plate to keep warm. Add
marsala or sherry and chicken broth to drippings in skillet boil gently
about 1 minute. Add onions and cooked mushrooms. Heat through, spoon
mixture over cooked veal or chicken. Serve with Baked Potato, or rice
pilaf, along with vegetable of choice. Serves 4

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Oct 18, 1997