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Chicken Scaloppene with Marsala
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Submitted by:
Jimmy |
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Marsala wine really brings out the best in this dish! |
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INGREDIENTS:
- 1/4 pound(s) , Mushrooms Thinly Sliced
- 1 1/2 teaspoon(s) , Lemon Juice
- 2 tablespoon(s) , Butter
- 2 tablespoon(s) , Cornstarch
- 1/8 teaspoon(s) , Pepper
- 1 pound(s) , Boneless, Skinless Chicken Breasts Cut in Strips
- 1/2 teaspoon(s) , Beef Broth Granules
- 2 tablespoon(s) , Hot Water
- 1/4 cup(s) , Dry Marsala Wine
- 1 large , Garlic Clove Finely Chopped
- 1 tablespoon(s) , Fresh Parsley Chopped
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| Instructions: |
Saute mushrooms with lemon juice in 1 tablespoon butter in a Teflon pan. Remove mushrooms from pan with slotted spoon to a bowl; reserve.
Combine cornstarch and pepper in plastic bag. Add chicken; shake until covered. Working in batches, brown chicken over medium high heat in as much of remaining butter in skillet (about 2-3 minutes per side).
Transfer meat to bowl with mushrooms. Stir together beef broth and water in small cup; add to skillet. Add wine and garlic. Cook 1 minute, stirring to loosen browned bits from pan.
Add reserved mushrooms and chicken; heat until warmed through. Sprinkle with parsley and serve. |
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