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Old 04-24-2003, 08:44 AM   #1 (permalink)
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Location: Right next door to Hell
Chicken Marsala

Any Chicken Marsala fans out there. I have this recipe, but am looking for anything.
Chicken Marsala
Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves -
pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

1 In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. 2 In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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Old 04-24-2003, 09:01 AM   #2 (permalink)
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chicken marsala is something that i had to grow to like, now i really like it
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Old 04-24-2003, 11:19 AM   #3 (permalink)
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Location: Northeast Ohio
I love it too. I tried to make it once and it was good, but not as good as it could of been, but it was my first time.
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Old 04-24-2003, 06:26 PM   #4 (permalink)
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if you like that, try chicken marbella too. This stuff is GOOD:

CHICKEN MARBELLA
Ingredients:
4 chickens, 2 1/2 lbs. each, quartered
1 head of garlic, peeled & finely pureed
1/4 cup dried oregano
Coarse salt & freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives,capers and juice, and bay leaves.
Cover and let marinate, refrigerated,overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to one hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining juices in a sauceboat.
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