Chicken Marsala With Mushrooms Recipe
Yield: 4 -6 servingRecipe by luhu.jp
Ingredients:
1/4 cup: Flour,
4: Chicken breast cutlets, (up to 6)
Margarine,
Oil,
1/2 small: Onion, chopped
2: Garlic cloves,
1/2 lbs: Mushrooms, sliced
3 tbsp: Dry MArsala or sem-dry white wine,
2/3 cup: Beef stock,
Directions:
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.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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