Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms Try this Chicken Marsala with Mushrooms recipe, or post your own recipe for Chicken Marsala with Mushrooms

Ingredients of Chicken Marsala with Mushrooms

1/4 c Flour

4 Chicken breast cutlets; (up

Margarine

Oil

1/2 sm Onion; chopped

2 Garlic cloves

1/2 lb Mushrooms; sliced

3 tb Dry MArsala or sem-dry white

2/3 c Beef stock

Method of Chicken Marsala with Mushrooms

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 on Sep 17, 1998, converted by MM_Buster v2.0l.