This is a print preview of "Chicken Or Veal Marsala" recipe.

Chicken Or Veal Marsala Recipe
by Global Cookbook

Chicken Or Veal Marsala
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  Servings: 4

Ingredients

  • 4 x Chicken cutlets, skinless breasts =Or possibly=- Veal scallops, 1 LB pounded if over 1/4 "
  • 1/4 c. Flour, Salt & pepper
  • 3 Tbsp. Extra virgin olive oil, MIXED with
  • 1 Tbsp. Butter
  • 2 cl Garlic, smashed
  • 1/2 c. Chicken broth
  • 1/2 c. Marsala
  • 1/2 lb Fresh mushrooms, sliced =Or possibly=- canned, liquid removed

Directions

  1. IN A Warm NO STICK pan; saute/fry the garlic till it becomes light brown. In the meantime, dust chicken cutlets w/flour and saute/fry in oil till golden on both sides, (in garlic flavored oil). Do it quickly and lightly.
  2. Remove from skillet and set aside.
  3. Add in the mushrooms and saute/fry till wilted. Pour the 1/2 c. dry Marsala wine into the pan and scrape up the brown bits which are on the bottom. Add in 1/2 c. chicken stock (your own or possibly a good quality store bought brand) and stir very well, reducing the liquid in the pan just a little. Return veal or possibly chicken to the pan and simmer (BARELY) for about 15 min. Serve over rice or possibly noodles.
  4. NOTE: I have always used fresh mushrooms; tonight I found which 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 possibly better. You can also hold this in a hot oven. It will wait for you.
  5. Remember you can do this with veal as well. I think it is the easiest fanciest dish I have.