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French   -   Chicken Marsala   adapted from unknown

  • 4 4 Oz Boneless Chicken Breasts
  • 2 Tablespoons Water
  • 1 1/2 Cups Fresh Mushrooms -- sliced
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Green Onion -- sliced
  • 1/4 Cup Dry Marsala -- Or Dry Sherry
Directions Place 1 piece of chicken, boned side up, between 2 pieces of plastic wrap.
Pound with a meat mallet till 1/4" thick. Repeat with all breasts. Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2-3 minutes or till tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat till mushrooms are tender and most of the liquid has evaporated (about 3 minutes.) Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken.
Serves 4
Time to Make 0:00

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