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Chicken Marsala

MARCH 2007

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Recipe of the Month: March 2007

Chicken Marsala


  • 2 Tablespoon olive oil, separated
  • 2 Blue Ribbon boneless chicken breast, pounded flat
  • ½ Cup chopped onions
  • 2 Cloves fresh garlic, chopped fine
  • 4oz. fresh sliced mushrooms
  • ¾ Cup sweet marsala
  • ½ Cup heavy whipping cream
  • Salt and pepper to taste


  1. Heat a large skillet over med-high heat for one minute.  Add the oil and swirl to coat.  Season the chicken with salt and pepper to taste. Add the chicken breast to the hot pan and bronze for one minute per side.  Remove the chicken and keep warm.
  2. Reheat the same skillet over med-high heat for one minute and add the oil and sliced mushrooms.  Sauté the mushrooms until browned, about 3 minutes.  Add the onions and sauté for 2 minutes.  Add the garlic and sauté for one minute.
  3. Add the sweet marsala and simmer until reduced liquid has reduced by 75%.  Add the heavy cream and return the bronzed chicken to the pan. Simmer until thickened, about one minute.  Season with salt and pepper and serve.

Serving Suggestion: Add 2 cups cooked and drained penne pasta to the pan when adding the cream.

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