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Italian - Chicken Marsala Post by :jakewarren Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1712

Click below to download : Italian - Chicken Marsala (Format : PDF)

Italian - Chicken Marsala

4 boneless, skinless chicken breasts
1/4 c. all-purpose flour
1/2 t. salt
1/8 t. pepper
1/4 lb. butter
nonstick cooking spray
8 oz. sliced shitake mushrooms
3 scallions, sliced
3/4 c. sweet Marsala

Place each chicken breast between two pieces of plastic wrap. Working from the center to the edges of each piece, lightly pound it with the flat side of a meat mallet to a 1/8" thickness. Remove plastic wrap. Combine flour, salt and pepper in a flat dish; lightly press chicken into this mixture to coat both sides.

Saute mushrooms, scallions until tender in a skillet. Transfer to a bowl, then brown the chicken in skillet over medium-high heat.

Return the mushroom mixture to skillet; carefully add wine. Cook, uncovered, for 2 to 3 minutes or until sauce thickens slightly; reduce heat and simmer to desired consistency.

Serve chicken topped with mushroom and sauce.
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Italian - Chicken Parmesan Italian - Chicken Parmesan

Italian - Chicken Parmesan
4 skinless boneless chicken breast 3/4 cup fine dry breadcrumbs (Italian seasoned) 1/4 teaspoon salt 1/8 teaspoon fresh ground pepper 1 egg, beaten 1/3 cup olive oil 1 jar meatless spaghetti sauce 2 teaspoons freshly grated Parmesan cheese 1 cup shredded mozzarella cheese Place each piece of chicken between 2 sheets of wax paper. Flatten each chicken piece to 1/4 inch thickness using a meat mallet or rolling pin. Combine breadcrumbs, salt, and pepper. Dip chicken in egg, and coat with breadcrumbs. Place chicken on a baking sheet; cover and chill for 10 minutes.Preheat oven to 375

Italian - Chicken Marabella Italian - Chicken Marabella

Italian - Chicken Marabella
4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano coarse salt and 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 In a large bowl, combine quartered chicken, garlic, oregano, pepper and coarse salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves.